Name: Leek and fennel bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1/2 cabbage, cut into thin wedges; 1 bulb fennel, finely sliced, fennel tops reserved; 1 leek, trimmed, washed, quartered; 2 tablespoon oil; 2 tablespoon verjuice; 3 clove garlic, crushed; 250 gram punnet cherry tomatoes; 1/3 cup chopped parsley

Leek and fennel bake

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Serves 4

Prep

10M

Cook

40M

Total

50M

Ingredients

1/2 cabbage, cut into thin wedges

1 bulb fennel, finely sliced, fennel tops reserved

1 leek, trimmed, washed, quartered

2 tablespoon oil

2 tablespoon verjuice

3 clove garlic, crushed

250 gram punnet cherry tomatoes

1/3 cup chopped parsley

Method

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.

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Ingredients

Method

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