Roasted Leeks and Courgettes
Roasted leeks and courgettes with lemony butterbeans and basil. The leeks and courgettes are roasted until tender and charred, while onions and garlic are sautéed in white wine. Butterbeans are added with their soaking liquid to create a thick sauce. Finish with lemon zest, juice, and fresh basil for a flavourful dish.
Serves: 2
50 minutes
Cook time
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Ingredients
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Ingredients:
- 1 large leek
- 1 large courgette
- 0.5 a brown onion
- 4 cloves of garlic
- 1 tin of butterbeans
- 1 lemon (zest and juice)
- 250ml dry white wine
- 0.25 of a stock cube
- Large handful of fresh basil
- Olive oil
- Salt
- Pepper
🔄Natalia Rudin's Suggested Substitutes
Leek Spring Onions or Shallots
Courgette Eggplant (Aubergine) or Bell Peppers
Brown Onion White or Red Onion
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