Print
Email
Add a photo
Ingredients
- 1 large garlic clove, crushed
- 1 heaped tbsp Dijon mustard
- 1 tbsp white wine vinegar
- vegetable oil
- sea salt & freshly ground pepper
- a dollop of butter
- 2 leeks, washed well & finely sliced
- 1 can cannellini beans, rinsed & drained
- a good handful of Italian (flat leaf) parsley leaves
Directions
- To make the dressing, whisk the garlic with the mustard and vinegar. Add about 150 ml vegie oil, little by little, continually whisking. Then season and set aside.
- Heat a little fresh oil and the butter in a heavy-bottomed pan and gently sauté the leeks until tender, stirring now and again and adding a little water if sticking.
- Add the cannellini beans, season quite well and toss to heat through.
- Then remove from the heat and add the parsley with the dressing to taste. Toss well and serve
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 4 servings | |
| Calories 106 | |
| Calories from Fat 8 | 8% |
| Total Fat 0.88g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 398mg | 17% |
| Potassium 296mg | 8% |
| Total Carbs 18.01g | 5% |
| Dietary Fiber 6.5g | 22% |
| Sugars 2.31g | 2% |
| Protein 6.49g | 10% |
Reviews
July 13, 2010
to make it healthier you can use a 50-50 mix of vegetable and olive oilI've cooked/tasted this recipe!
