For the final recipe in our Leek series, we’ve chosen this colourful casserole recipe that incorporates a whole host of seasonal vegetables into one meal. With the colder February days, this is an ideal dinner that will also make perfect leftover lunches.
2 tbsp olive oil
2 leeks, sliced 100g Chantenay carrots
1 small swede or 4 small turnips, peeled and diced
2 cloves garlic, finely chopped
500g Cooks’ Ingredients Vegetable Stock
150g spring greens, shredded
400g can essential Waitrose Borlotti Beans, drained
1 Waitrose Roasted Garlic Flatbread
2 tbsp Waitrose Green Basil Pesto (optional)
- Preheat the oven to 200ºC, gas mark 6. Heat the oil in a large pan and add the leek, carrots, turnips and garlic. Cook over a low heat for 10 minutes until soft and golden.
- Add the stock, season and bring to the boil. Cover and simmer for 10–15 minutes until the vegetables are tender. Add the drained beans, shredded greens then cover the pan and simmer for 5 minutes until piping hot and cooked through.
- While the casserole is cooking, heat the garlic flatbread following the pack instructions. Stir the pesto into the casserole if using, and serve with the bread
For more recipe ideas, check out the Waitrose recipe page.