Savory Leek, Bean, and Potato Medley
A hearty and flavorsome dish featuring tender leeks, creamy beans, and perfectly roasted potatoes, all brought together with a harmonious blend of aromatic herbs and spices. This recipe is a true comfort food, ideal for chilly evenings or a satisfying main course.
ingredients
- 2 leeks
- 1 lb (450g) baby potatoes
- 1 can cannellini beans
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp paprika
- 1/2 tsp turmeric
- Salt and black pepper, to taste
- Fresh parsley, for garnish
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Trim the leeks, discarding the dark green parts, and slice them thinly.
- 3.
Cut the baby potatoes in half.
- 4.
In a large bowl, combine the leeks, potatoes, olive oil, minced garlic, dried thyme, paprika, turmeric, salt, and black pepper. Toss well to evenly coat.
- 5.
Spread the coated leeks and potatoes on a baking sheet and roast in the preheated oven for 25-30 minutes, or until the potatoes are golden and tender.
- 6.
In the meantime, drain and rinse the cannellini beans.
- 7.
Once the leeks and potatoes are roasted, transfer them to a skillet and add the cannellini beans. Cook over medium heat for 5 minutes, stirring occasionally, until heated through.
- 8.
Serve the savory medley in bowls, garnished with fresh parsley.
