A really simple side dish to serve along with roasted chicken. It’s easy, quick and very flavorful.
Peas and Leeks
Use the trimmed dark leek leaves to flavor soup stock just as you would use an onion.
Ingredients
- ½ cup (47 gr) thinly sliced leeks, white and light green part only 6 CHO
- 10.5 oz (300 gr) frozen peas (11 CHO/1/2 cup/100 gr) 33 CHO
- 1 TBSP butter 0 CHO
- ¼ cup chicken stock 0 CHO
- ¼ tsp. salt 0 CHO
- ¼ tsp. pepper 0 CHO
TOTAL CHO 39 CHO
- TOTAL WEIGHT 396 GRAMS
- 39 CHO DIVIDED BY 396 GRAMS = .098 CHO/GRAM
- 1 TBSP = 10 GRAMS (.089 CHO x 10 GRAMS) .98 CHO/TBSP
- ¼ CUP = 4 TBSP (.98 CHO x 4) 3.92 CHO/1/4 CUP
- ¼ CUP = 40 GRAMS
Instructions
- Trim leek of dark green leaves and thinly slice the white and light green part only. (One leek will be about ½ cup). Melt butter in nonstick pan and add leeks.
- Cover and gently simmer for about 5 minutes until tender over medium heat.
- Add chicken stock and peas. Cover and cook until heated through, approximately 5 minutes. You may have to increase heat slightly.
- Stir in salt, pepper and serve.
