Spring leeks and peas
A tasty way to serve seasonal leeks
10 mins
15 mins
96 kcal
10 mins
15 mins
96 kcal
SERVES
4
DIFFICULTY
EASY
SERVES
4
Difficulty
EASY
It’s lovely to discover new favourite dishes, and this leek side, which I created as part of my Easter meal, is really easy to do, delicious, and makes a nice addition to any family meal, especially a roast dinner.
The great thing about leeks is that they are grown in the UK, they are cheap to buy and they have loads of flavour!
SHARE THIS RECIPE
Facebook
Twitter
Pinterest
Email
Ingredients
- 4 leeks trimmed, tough outside layers removed, and chopped
- 2 handfuls frozen peas
- 4 spring onions topped and tailed and finely chopped
- 100 ml vegetable or chicken stock
- salt to taste
- Spray oil or low calorie cooking spray I used butter Frylight
Instructions
- Spray a pan (one that has a lid) with spray oil or low calorie cooking spray, an bring up to heat
- Add in the leeks, stir fry for a minute, then turn the heat down low, cover with a lid, and gently cook for 7 minutes.
- Remove the lid, add in the stock, spring onions and peas, and cook gently for a further 7 minutes, stirring gently every now and again.
- Add a little salt and serve!
Tried this recipe?Mention @the_slimming_foodie or tag #theslimmingfoodie!
