2 | carrots, cut into 1 cm rounds | 200 g | |
1 | leeks, cut into 2 cm pieces | 300 g | |
2 tbsp | olive oil | 35 mL | |
1/2 tbsp | gingerroot, grated | 7 g | |
2 tbsp | fresh mint | 6 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
per 1 serving (170 g)
Amount % Daily Value |
Calories 170 |
Fat 11 g 17 % |
Saturated
1.5 g
7 % |
Cholesterol 0 mg |
Sodium 80 mg 3 % |
Carbohydrate 19 g 6 % |
Fibre 4 g 16 % |
Sugars 7 g |
Net Carbs 15 g |
Protein 2 g |
Vitamin A 131 % |
Vitamin C 22 % |
Calcium 6 % |
Iron 14 % |
Food Group | Exchanges |
---|---|
Vegetables | 3 |
Fats | 2 |
This was delicious! Although, the portions were very small for 4 servings (more like 2). I would make a bigger batch next time using same amount of oil just more veggies.
I will definitely cook this again - very tasty. I can see this as a side dish to many main meals including pork, chicken and beef.