Chantelle’s Cabbage and Leek Bake

Recipe-Leek-Fennel-Bake

Leek & fennel bake

Ingredients:

  • 8 to 10 potatoes (with skin on: it’s where all the goodness is and saves time)
  • Grated cheese
  • One leek
  • A quarter of cabbage
  • Salt & pepper

Method:

  1. Boil the patatoes
  2. Thinly dice leek and a quarter cabbage and steam in a pan with the lid on with half a cup of water in the bottom until the veg deepens and becomes more vibrant in colour. Season to taste.
  3. Make a mash with the cooked patatoes. Add a couple of handfuls of grated cheese and salt and pepper to taste.
  4. Mix the potatoes and veg together transfer to a casserole dish, top with cheese and bake @200 for 20mins or until the top is golden.

Enjoy with baked beans ๐Ÿ™‚

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