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