Fennel and leeks with preserved lemon aïoli from How to Eat 30 Plants a Week: 100 Recipes to Boost your Health and Energy (page 166) by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spring onion salsa

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute other mild vegetable oil for sunflower oil, and can use regular or baby leeks.

  • eeeve on November 17, 2024

    I liked the fennel and leek in this dish, but not so much the potatoes. Might sub with butter beans or chickpeas next time. Admittedly, I didn't make the lemon aioli, which is probably great with the potatoes. I served it with some ajvar that had to be used up; thought that was okay.

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