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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Leek Mousse

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
One serving costs about $2.22

$2.22 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 vegetarian,gluten-free,primal,gluten free,lacto ovo vegetarian,primal side dish
spoonacular Score:73%

Spoonacular Score: 73%

 

For $2.31 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. One serving contains 543 calories, 13g of protein, and 29g of fat. It is a good option if you're following a gluten free, primal, and vegetarian diet. If you have leeks, salt and pepper, chives, and a few other ingredients on hand, you can make it. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is good. Try Creamy White Turnip And Leek Risotto With Crisped Leek Greens A, Mocha Mousse with Sichuan Peppercorns (Mousse au Mokan et Poivre), and Traditional French Chocolate Mousse {Mousse au Chocolat} for similar recipes.

Ingredients

Servings:
1 oz
1 oz butter
butter
1
1  egg
egg
some
some fresh chives
fresh chives
1 lb
1 lb leeks
leeks
some
some salt and pepper
salt and pepper
0.5 lb
0.5 lb fromage frais
fromage frais
1 oz butter
1 oz
butter
1  egg
1
egg
some fresh chives
some
fresh chives
1 lb leeks
1 lb
leeks
some salt and pepper
some
salt and pepper
0.5 lb fromage frais
0.5 lb
fromage frais

Equipment

food processor
food processor
serrated knife
serrated knife
baking pan
baking pan
blender
blender
oven
oven
food processor
food processor
serrated knife
serrated knife
baking pan
baking pan
blender
blender
oven
oven


Instructions

  1. Split the leeks lengthwise and peel off the largest outer leaves, making a total of 12 in all. Chop the remaining leeks. Blanch the outer leaves in boiling water for 2 minutes until soft, then remove.
  2. Use the outer leaves to line a greased 1lb loaf tin. Take one leaf, cover a section of the base of the tin, then the side, leaving the remainder of the leaf to fold over later. Repeat with the next leaf, slightly overlapping the one before. Repeat using all the leaves until the tin is completely lined.
  3. In a separate pan, melt the butter and saute the chopped leeks for 2-3 minutes, then add a little water and simmer for 10-15 minutes or until soft. Puree using a food processor or blender. Add the fromage frais and beaten egg and mix well. Season well.
  4. Pour the mixture into the tin and fold over the leek leaves so that the mousse is enclosed.
  5. 5. Set the tin in a baking dish of hot water and bake at 325 F/170 C/gas mark 3 for 40-45 minutes, or until the mixture feels firm to the touch, Remove from the oven and leave to cool in the tin. When absolutely cold, slice with a serrated knife. Garnish with fresh chives. Serve with Fresh Tomato and Pepper Relish

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.22
Ingredient
1 ounce butter
1 egg
some fresh chives
1 pound leeks
Price
$0.24
$0.24
$0.03
$1.70
$2.22

Tips

Health Tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

Disclaimer

Nutritional Information

Quickview
543 Calories
12g Protein
28g Total Fat
64g Carbs
31% Health Score
Limit These
Calories
543
27%

Fat
28g
44%

  Saturated Fat
16g
101%

Carbohydrates
64g
22%

  Sugar
17g
20%

Cholesterol
224mg
75%

Sodium
549mg
24%

Get Enough Of These
Protein
12g
25%

Vitamin K
217µg
207%

Vitamin A
8550IU
171%

Manganese
2mg
110%

Folate
312µg
78%

Vitamin C
55mg
67%

Iron
10mg
57%

Vitamin B6
1mg
57%

Vitamin E
5mg
35%

Magnesium
133mg
33%

Fiber
8g
33%

Calcium
300mg
30%

Copper
0.58mg
29%

Selenium
18µg
26%

Potassium
886mg
25%

Phosphorus
253mg
25%

Vitamin B2
0.35mg
20%

Vitamin B1
0.29mg
19%

Vitamin B5
1mg
13%

Vitamin B3
1mg
9%

Vitamin D
1µg
9%

Zinc
1mg
8%

Vitamin B12
0.44µg
7%

covered percent of daily need

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