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Photo, Sian Richards.
2 tbsp butter
3 large leeks, (white and pale green parts only) cut in half lengthwise and sliced
1/2 cup sour cream
1/4 cup mayonnaise
1 tsp lemon zest
1/4 tsp salt
MELT butter in a large non-stick frying pan over medium. Add leeks. Cook until tender, about 8 min.
WHIRL leeks with sour cream, mayonnaise, lemon zest and salt in a food processor, until finely chopped. Season with fresh pepper. Serve with pumpernickel bread.
Calories 264, Protein 4g, Carbohydrates 17g, Fat 21g, Fibre 3g, Sodium 303mg.
Excellent source of folate.