Sautéed Leeks and Apples
Leeks and chopped apple sautéed with honey and vinegar — a 63-calorie autumn side.
Sodium is calculated without salt added to taste.
Estimated; may vary.
Leeks and apples cooked together in a skillet for about ten minutes and seasoned with honey and a little vinegar. A half-cup serving is 63 calories and 1.9 g of fibre, which makes it a cheap autumn side to put next to pork, roast chicken or a bowl of grains.
Chop the leek before you wash it. Grit sits down between the layers, so swishing the cut pieces in a bowl of water and lifting them out with your hands is the only reliable way to get it clean. Rinsing the whole leek under the tap leaves sand in the finished dish.
The honey and the vinegar go in off the heat, so the honey does not scorch and the vinegar keeps its edge against the sweet apple. Leftovers are good cold the next day, rolled into a whole-wheat tortilla with a little grated cheese for a quick lunch.
Ingredients
- Leeks1/3 cup, chopped (33 g)
- Soybean Oil1/4 teaspoon, vegetable (1 g)
- Apple (Gala)1/4 medium, cored and chopped (43 g)
- Honey1/2 teaspoon (2.5 g)
- Vinegar (Cider)1/8 teaspoon (0.5 g)
- Salt and black pepperto taste
- Use the white and pale green parts of the leek. The dark green tops stay tough in a sauté this short.
- A firm apple such as Gala or Granny Smith keeps its shape; softer varieties collapse into sauce in the pan.
- Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. Honey is not recommended for children under 1 year old.
- Contains: none of the nine major food allergens.
- Naturally gluten-free and dairy-free as written.
Method
- Wash your hands and all surfaces before you start.
- Chop the leek, then swish the pieces in a bowl of water to wash out any grit.
- Core and chop the apple, leaving the skin on.
- Heat the oil in a medium skillet over medium heat and cook the leek about 5 minutes, until soft.
- Add the apple and cook about 3 minutes, stirring, until it just begins to soften.
- Take the pan off the heat and stir in the honey, vinegar, salt and pepper.
- Serve warm. Refrigerate leftovers within 2 hours.
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