Time: 30 minutes
Technique Tip: Cut off the root and leaves of the leek, halve, and slice.
Serve with Mustard Mashed Potatoes: Place 1 pound chopped peeled baking potatoes in a medium saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 12 minutes or until potatoes are very tender. Drain. Return potatoes to pan; mash with a potato masher. Stir in ¼ cup 2% reduced-fat milk, ¼ cup reduced-fat sour cream, 2 teaspoons country-style Dijon mustard, ½ teaspoon freshly ground black pepper, and ¼ teaspoon salt. CALORIES 129; FAT 2.6g (sat 1.6g); SODIUM 231mg
View Recipe: Seared Steak with Braised Leeks