Parsley recipes

Take...

6 leeks 2 cups celery, cut into 1-inch pieces
2 cups carrots cut into ½ inch pieces
2 cups potatoes cut into ½ inch squares
1½ litres chicken stock
1 can tomatoes
½ cup parsley, coarsely chopped
chopped black pepper to taste

then...

1 Remove roots and green tops from leeks. Split stem in half lengthways and cut into ½ inch pieces

2 Combine the leeks, celery, carrot and potato with the chicken stock (keep a small amount for thickening) and simmer until vegetables are tender (about 20 minutes).

3 Empty into a casserole dish, add tomatoes and parsley and season to taste with black pepper. Cover and cook for 30 minutes.

4 Thicken to your liking (you may not want to thicken it at all) with reserved chicken stock and cornflower