Leek Casserole
Ingredients
- 2 large leeks, tops and tails trimmed
- 2 large onions, cut into eighths
- 1 14 ounce can of tomatoes
- 1 tablespoon chopped parsley
- 1 bay leaf
- ½ teaspoon nutritional flakes
- ½ teaspoon oregano
- 2 cloves of garlic, crushed
- 2/3 cup of vegetable stock
- ¼ teaspoon thyme
- Celtic Sea Salt
- Black Pepper
Instructions
- Cut each leek down to the base and fan under cold running water. Cut into 1 inch pieces. Preheat the oven to 250 degrees. In a large bowl, mix all the ingredients well. Turn the mixture into a large baking pan or casserole dish. Bake for 2 hours, until tender. Serve hot.
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