Heat the olive oil in a deep pot and sauté the leek for 5 minutes. Add the parsnips and turn the heat up a fraction, sauté until they begin to soften, then add the garlic and rosemary. Turn the heat up to full and fry for 1 minute, stirring continuously. Pour in the stock, bring to the boil, put the lid on and cook until the parsnips are done. Add the olives (use the best as cheap olives can be nasty) and cook for another minute. Serve in bowls and crumble in the feta. Salt may not be needed if the olives and feta came in strong brine.
© 1997 Peter Gordon. All rights reserved.