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Braised leeks & apples

Cook vegetables in stock and herbs for a tasty and tender side dish that's perfect with a roast

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 60
  • Carbohydrates 8
  • Saturated Fat 1
  • Sugar 7
  • Protein 2
  • Fat 3
  • Fibre 3
  • Salt 0.2

Nutrition per serving

  • Calories 60
  • Carbohydrates 8
  • Saturated Fat 1
  • Sugar 7
  • Protein 2
  • Fat 3
  • Fibre 3
  • Salt 0.2

Ingredients

  • 3 small leeks, outer leaves removed, thickly sliced
  • 2 eating apples, cored and cut into wedges
  • 3 sprigs thyme
  • 300ml vegetable stock
  • knob of butter

Method

  1. Arrange the leeks and apple wedges in a single layer in a wide, shallow casserole dish with a lid. Poke the sprigs of thyme in among the leeks and pour over the stock. Season and dot the butter on top.

  2. Place over a medium heat, bring to the boil, then put the lid on and gently simmer for 15 mins or until the apples and leeks are tender.

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