|Leeks||2 Pound (1 Kilogram)|
|Chopped mint||2 Tablespoon|
|Dill||3 Tablespoon, chopped|
|Chopped flat leaf parsley||4 Tablespoon|
|Ground black pepper||To Taste|
|Olive oil||4 Fluid Ounce (125 Milliliter)|
Trim the outer tough leaves of the leeks and cut to the point where the green turns a paler colour.
Cut off the bearded root and split lengthways down the centre.
Wash well, removing all the dirt hidden between the layers.
Place the leeks in a baking dish or casserole and sprinkle with the herbs, salt and pepper.
Pour in the olive oil and 250 ml (8 fl oz) boiling water and cover the dish.
Bake in an oven preheated to 180°C (350°F, gas 4) for 35-40 minutes, until tender.
Serving size: Complete recipe
Calories 1664 Calories from Fat 1079
% Daily Value*
Total Fat 122 g188.2%
Saturated Fat 16.9 g84.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 642.2 mg26.8%
Total Carbohydrates 140 g46.8%
Dietary Fiber 21.9 g87.7%
Sugars 35.9 g
Protein 18 g36.4%
Vitamin A 498.6% Vitamin C 394.5%
Calcium 79% Iron 156.7%
*Based on a 2000 Calorie diet