Recipes ideas for Vegetables


Asparagus Haloumi And Zucchini Salad | Barley And Honey Roast Pumpkin Salad | Beetroot And Chickpea Salad | Beetroot, Chickpea Sticky Balsamic Salad | Brown Rice Roast Pumpkin And Seed Salad | Carrots With Mint Couscous | Chargrilled Zucchini And Ricotta Pizza | Macaroni And Vegetable Frittatas | Mushroom And Walnut Patties | Parsnip And Gruyere Crumble | Persian Green Rice With Broad Beans (Sabzi Polo) | Quinoa Salad With Asparagus And Feta | Spiced Indian Rice | Vegan Antipasti | Vegetarian Chili | Vegetarian Lasagna | Vietnamese Noodle Salad |

Braised Swede and Leek


Braised leeks and swede are delicious accompaniments to roast lamb or pork.

Ingredients (serves 4)

  • 1 cup chicken stock
  • 1 (550g) swede, peeled, cut into thin wedges
  • 1 leek, trimmed, halved, washed, chopped
  • 1 tablespoon chopped fresh flat-leaf parsley leaves

Method

1. Preheat oven to 200°C/180°C fan-forced. Bring stock to the boil in a saucepan over high heat.

2. Arrange swede and leek in a single layer in a 5.5cm-deep, 15cm x 25cm baking dish. Add stock. Cover. Bake for 30 minutes. Remove cover. Bake for 30 minutes or until swede is tender. Season with pepper. Top with parsley. Serve.

Notes: Serve with roast lamb or roast pork.


eXTReMe Tracker