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Leeks With Tarragon Sauce

Members of the onion family, such as leeks, are typically served in a white sauce, but no one will guess this one is low in fat.


4 leeks
1 cup (250 ml) low-sodium chicken broth
cup (120 ml) water
1 teaspoon dried leaf tarragon
cup (60 ml) white vermouth or lemon juice
cup (55 g) chopped red bell pepper
2 tablespoons cornstarch
cup (60 ml) fat-free milk
1 tablespoon chopped fresh chives
Black pepper to taste


Serves: 4


Trim dark green portion and roots from leeks. Cut in half lengthwise; thoroughly rinse to remove dirt. In a large nonstick skillet, heat broth and water; add leeks, cover, and simmer 7 to 10 minutes or until tender. Remove leeks to a serving dish; cover and keep warm. Add tarragon, vermouth or lemon juice and bell pepper to broth. Dissolve cornstarch in milk. Stir into broth. Over medium heat, continue stirring until thickened. Add chives. Season to taste with black pepper. Pour sauce over leeks. Serve at once.

Each serving contains:- Cal.112, Cal. from Fat 7, Protein 3g, Carb.21g, Total Fiber 2g, Total Fat 1g, Sat. Fat 0g, Chol.1mg, Sodium 56mg

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