Ingredients

Method

• 1 x 300 g baby leeks punnet, thinly sliced
• 3 T olive oil
• 1 garlic clove, crushed
• 500 g ready-to-use butternut chunks
• 3 carrots, peeled and thinly sliced
• 1 cup vegetable stock
• Thyme a few sprigs
• Sea salt and freshly ground black pepper, to taste
• Grated Parmesan, for serving
• For the sweet potato bake:
• 500 g sweet potato, scrubbed or peeled and thinly sliced
• Butter, for greasing
• 1 cup vegetable stock
• 3 free-range eggs
• ½ cup cream
• 1 garlic
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

Soften the leeks in the oil until tender, then stir in the garlic. Add the butternut and stir. Add the carrots and the stock, then the thyme and a little seasoning. Cover and simmer for 20 minutes, or until tender.

To make the sweet potato bake, simmer the sweet potato in salted water for 10–15 minutes until tender. Drain, then turn into a greased baking dish. Whisk the stock, eggs, cream, garlic and seasoning. Pour over the sweet potatoes and bake at 190°C for 20 minutes, or until set. Serve with the butternut and Parmesan.