Leek and Tomato Casserole
Serve this easy-to-make vegetable dish on its own or with roast beef or pork.Top and tail leeks; slit them down almost to base. Fan out under cold running water to rinse off all dirt.
Ingredients
- 2 large leeks trimmed, washed and cut into 1 inch pieces
- 2 large onions cut into eighths
- 14 oz can tomatoes
- 1 tablespoon chopped parsley
- 1 bay leaf
- 2 cloves garlic crushed (optional)
- 1 teaspoon salt
- freshly ground black pepper
- 1/4 pint chicken or vegetable stock
- 4 tablespoons vegetable oil
- 1 tablespoon lemon juice
- pinch of dried thyme
Instructions
- Heat the oven to l80C/350/Gas4.
- Put all the ingredients into a large bowl and mix well. Turn into a large ovenproof dish or casserole, cover and cook in the oven for 1 1/2 - 2 hours, until tender. Serve hot.
Calories: 206 kcal
Carbohydrates: 20 g
Protein: 3 g
Fat: 14g
Saturated Fat: 2 g
Trans Fat: 1 g
Sodium: 843 mg
Potassium: 467 mg
Fiber: 4 g
Sugar: 9 g
Vitamin A: 1107 IU
Vitamin C: 22 mg
Calcium: 78 mg
Iron: 2 mg