Barbecued Fennel with Black Olive Dressing
Quick, easy and very tasty
-
20 minutes
-
Serves 2
35 mins
Serves 4
What you'll need…
- 2 leeks
- 3 medium potatoes
- 500ml veg stock
- 1 tbsp olive oil
- salt and pepper to taste
- splash of double cream (optional)
The method
1
Top and tail the leeks, slice longways half way through, and then open up a little to rinse under running water. Roughly chop the leeks, then wash and peel the potatoes and cut into chunks.
2
heat the oil in a pan and add the vegetables. stir to cover with the oil, and simmer covered with a lid for 10 minutes, stirring regularly
3
Add the stock, stir, and cover for another 10 mins until the potatoes are soft.
4
Remove from the heat and liquidise/blend to achieve the consistency you want. Season with salt and pepper to taste, and stir in a little cream if required.
