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
Nutrition per serving
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
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.
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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