Log in: Kristin Meier
Most leek and fennel recipes instruct you to chop off the leafy stems and use the bulb of the plant for the recipe, but I wondered, “What would happen if I used the lovely green stalks of the leek and fennel plants in the dish too?”
So, I took a chance and chopped up the entire leek, added some carrots, spices, and beans threw it in a baking dish and baked the sucker.
I am happy to report that my experiment was a success!
We enjoyed a delicious dish and reaped the nutritional benefits of added greens. I will never overlook those tasty green stalks again.
2 entire leeks, chopped
½ cup fennel fronds (leaves) diced
3 carrots, chopped
1 swish olive oil
2 cloves garlic, diced
1 (14.5 oz.) can organic garbanzo beans, drained and rinsed
2 t cardamom
2 t pepper
Preheat oven to 450°. Toss together leeks, fennel, carrots, olive oil, garbanzo beans, black pepper, cardamom, and garlic in a greased baking dish. Bake at 450° until golden brown, stirring once, about 20-30 minutes. Serve. Enjoy!
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