to the pot. Bring to a boil, and stir in the Swiss
chard. Add the pine nuts and the reserved leeks
and beans, reheat, and serve immediately, while
the chard is still nice and green.
Per serving : 169 calories, 4 g fat, 0 g saturated fat, 28 g
carbohydrate, 7 g protein, 7 g dietary fi ber, 149 mg
sodium. Exchanges: 1 Starch, 2 Vegetable, ½ Fat
STEAMED LEEKS
AND POTATOES
This is a classic European-style dish at its fi nest
and makes a great winter-weather fi rst course!
SERVES 4
4 leeks, trimmed and washed well, reserving
the trimmings and dark green tops
8 red new potatoes, 2 inches in diameter
1 teaspoon chopped fresh thyme
2 tablespoons crumbled soft goat cheese
For the Sauce
1 cup low-sodium vegetable stock
(see page 288)
1 tablespoon cornstarch mixed with
2 tablespoons water (slurry)
½ cup yogurt cheese (see page 290)*
⅛ teaspoon salt
⅛ teaspoon freshly ground white pepper
¼ teaspoon freshly grated nutmeg
For the Garnish
Freshly ground black pepper
Finely chopped fresh parsley
Paprika
Juice of 1 lemon (¼ cup)
*Handle the yogurt cheese gently to prevent it fr om
breaking.Pour about 1½ inches of water into a large pot,
add the leek trimmings and tops, and bring to a
vigorous boil. Put the potatoes and white part
of the leeks into a steamer tray. Sprinkle with
the thyme, place over the pot, cover, and steam
about 15 minutes or until tender. Remove the
steamer tray and set aside.
To prepare the sauce, heat the stock in a me
dium saucepan over medium heat. Pour a little
hot stock into the slurry, mix well, and pour
the mixture back into the saucepan. Bring to a
boil, stirring constantly, for about 30 seconds
until thickened. Remove the pan from the heat
and set aside.
In a medium bowl, stir yogurt cheese gently
until smooth. When the sauce is cool, add it to
the yogurt cheese, stirring gently until well in
corporated, but don’t overbeat! Fold in the salt,
white pepper, and nutmeg.
To serve, coarsely chop the leeks and pota
toes, and mix together. Put a small mound of
the mixture on each plate, and sprinkle evenly
with the goat cheese. Cover with the sauce.
Sprinkle with the black pepper, parsley, and
paprika, and squeeze on some lemon juice.
Enjoy.Per serving : 353 calories, 2 g fat, 1 g saturated fat (3%
calories from saturated fat), 72 g carbohydrate, 11 g
protein, 7 g dietary fiber, 209 g sodium. Exchanges:
3 Starch, 2 VegetableLEEK • 171