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Leeks with Mustard in Microwave


This is very quick and can be blended with mashed potatoes. Eaten regularly Leeks are believed to help reduce the risk of heart attack and stroke.

Leeks are usually sold in groups of 3 or 4 and the best ones have a long white base. Leeks are high in carbohydrates and fibre, low in fat and have no starch. They are also high in thiamine, vitamin B6 and folate.

The green tops of the leeks have more flavour and are great in soups. They are loaded with vitamins C and A, key anticarcinogens, as well as beta carotene. The oils in leeks(and onions) appear to lower blood cholesterol levels.

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  • 1 leek (use the white portion and a little green only)
  • 1 tsp Dijon mustard
  • 4 TBSP parsley (chopped)
  • 4 TBSP beef stock (or vegetarian stock)
  • 1 oz butter (garlic spread is good too)



Step 1

Wash the leeks well to remove the sand from between the leaves. Cut the leeks in half, lengthways, and then crosswise into 1/2" (1 cm) slices. Put the leeks into a microwave safe bowl. Add the parsley, Dijon mustard and stock and mix well. Dot with butter (or margarine or garlic spread). Cover the bowl and microwave on high for 4 minutes. Stir and microwave another 4 minutes.


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