Baked Leeks with Fennel and Potatoes
A fantastic side dish for a nut loaf
INGREDIENTS
10 oz/300g boiling potatoes
2 onions, sliced and separated into rings
1/2 cup/125ml extra virgin olive oil
salt and fresh ground black pepper
1lb/450g leeks, cut into strips
2 fennel bulbs, finely chopped
3 tbsp breadcrumbs
Cook the potatoes in boiling salted water for about 20 minutes or until tender. Drain, peel and cut into slices about 1/4 in/5mm thick.
Preheat the oven to 400F/200C.
Cook the onions in a third of the oil for about 10 minutes or until tender, stirring often. Add salt to taste. Transfer to a plate.
Add half of the remaining olive oil to the frying pan and cook the leeks and fennel for about 10 minutes, stirring and adding a tablespoon of water every so often if necessary.
Brush the inside of a baking dish with a little oil. Arrange the leeks and fennel on the bottom and cover with a layer of potatoes. followed by one of onions. Season to taste. Continue layering the remaining vegetables. sprinkle with the breadcrumbs, drizzle with the remaining olive oil and bake for 20 minutes.
Serve hot.
Serves 4