/assets/logos/nzwd.svg
Recipe

Leek and fennel bake

Oct 29, 2012 1:00pm
  • 10 mins preparation
  • 40 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Leek and fennel bake
  • 1/2 cabbage, cut into thin wedges
  • 1 bulb fennel, finely sliced, fennel tops reserved
  • 1 leek, trimmed, washed, quartered
  • 2 tablespoon oil
  • 2汤匙尖酸刻薄
  • 3 clove garlic, crushed
  • 250 gram punnet cherry tomatoes
  • 1/3 cup chopped parsley

Method

Leek and fennel bake
  • 1
    Preheat oven to moderate, 180°C.
  • 2
    Combine cabbage, fennel and leek in a large baking dish.
  • 3
    In a jug, combine oil, verjuice and garlic. Pour over vegetables and season to taste.
  • 4
    Bake, covered, 30 minutes. Uncover and stir cherry tomatoes through. Bake a further 8-10 minutes, until tomatoes start to collapse.
  • 5
    Sprinkle with parsley and sprigs of reserved fennel top. Serve.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg