💡Leeks trap sand between their layers: slice first and only then rinse, separating the rings in the water.
2
Heat the olive oil in a large pan over medium-high heat.
⚙ Pan-fryingStoveFrying pan
3
Add the leek and cook 5 minutes, stirring, until it starts to soften.
Stove
4
Add the garlic and stir-fry 2 minutes more, until it is fragrant.
Stove
5
Season the leek with salt and black pepper and the smoked paprika.
6
Add the lemon juice, stir and keep cooking 3–4 minutes, until the leek softens and turns golden.
Stove
7
Sprinkle the parsley on top and serve hot.
105calories
1 gprotein
3 gcarbs
10 gfat
● protein 2%● carbs 11%● fat 87%
Per serving (32 g), of 4 servings
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⚖ About the ingredients
Leek: measured in pieces: one ≈ 89 g · 61 kcal per 100 g · More about Leek →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Smoked paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Smoked paprika →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Parsley: measured in tbsp in this recipe: 1 tbsp = 3.8 g · 36 kcal per 100 g · More about Parsley →
🔧 Tools needed (4) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
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