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(Flickr/liz west CC BY 2.0)

Leeks are in season! The humble vegetable of the Allium family will surprise you in this quick and easy vegan recipe by Angela Nicolettou.

By
Dina Gerolymou
Published on
Thursday, July 26, 2018 - 18:28
File size
13.48 MB
Duration
7 min 22 sec

Roast leeks and potatoes

Ingredients

500g potatoes

3 leeks

2 tsp dried Greek oregano

4 sprigs thyme

1 lemon, juiced

½ cup extra virgin olive oil

Method

  • Wash and cut leeks in 5cm chunks. Peel and quarter potatoes.
  • In a bowl mix lemon juice, olive oil, salt pepper and dried oregano
  • Place the potatoes and leeks in a baking dish and add the marinade
  • Mix to coat and add about 0.5cm of water. Scatter the thyme sprigs on top
  • Cover with foil and bake at 170C for 40 minutes
  • Remove foil and turn oven up to 200C baking until the leeks and potatoes are golden brown (about 20 mins).

For a non vegan variation add sausages, beef patties(biftekia) or chicken pieces on top.

Πατήστε Play στο Podcast που συνοδεύει την κεντρική φωτογραφία για να ακούσετε τη συνταγή στα ελληνικά.

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