Choice Recipes
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Pip Duncan
Food, Food Safety & Nutrition Consultant
Thursday, 15 Jul, 2010
Serves 6-8
8 small leeks
1½ cup apple juice
1 teaspoon mustard powder
1 tablespoon rice bran or canola oil
¼ cup chopped fresh parsley
Preheat the oven to 180°C.
Slice the base off the leek and slice into lengths leaving a little of the green top.
Spray a baking dish with a little oil and add leeks.
Place the apple juice, mustard and oil in a bowl, beat to combine and pour over the leeks.
Place in oven and cook for about half an hour until the leeks are tender when pierced with the point of a knife.
Serve sprinkled with the chopped parsley.
