A recipe from the inspired ” The Sugar Club Cookbook” by Peter Gordon.
Ingredients
- 3 fl oz olive oil
- 1 leek finely sliced and washed well, dried
- 400 g parsnips peeled and cut in 1/3 " dice
- 4 plump cloves garlic peeled and crushed
- 2 tbsps fresh rosemary leaves roughly chopped
- 800 ml good vegetable stock
- 1/2 cup pitted olives chopped
- 120 g feta cheese
- sea salt
Servings:
Instructions
- Heat the olive oil in a deep saucepan and saute the leek for 5 minutes.Add the parsnips and increase the heat slightly. Saute until they begin to soften then add the garlic and rosemary.
- Increase heat to high and fry for 1 minute, stirring all the time,then add the stock. Bring to the boil then cover and cook over a medium flame until the parsnips are cooked.
- Add the olives and cook for a minute more.
- Serve in bowls, crumbling over the feta, and adding salt if needed.
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