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four
Easy
By Jill Dupleix
Published 1998
Take ignored and abused vegetables like sweet potato, eggplant, beetroot and zucchini, and chip ‘em into an elegant appetiser with drinks, or accessories to a simple grill. The frizzled leeks are also very cute on top of a vegetable or meat stew, unless you’re still tired of seeing them so often on restaurant entrées.
Peel and slice vegetables lengthwise, as thinly as humanly possible. Cut the white part of the leek into one