Preparation

• 1 Preheat the oven to 200C/Gas Mark 6. Wash the leeks and celery and cut into 1cm thick slices, cut each fennel bulb into 8 wedges, cut the coarse bottom off the asparagus spears. 2 Put them all in a roasting tin. Peel the shallots and cut in to 8 wedges. Add to roasting tin.3 Pour (or spray) over the oil and mix well. Place in the oven for 20 minutes or until all the vegetables are soft. When cooked add the American peanuts, mix and serve.
• Source:
• National Peanut Board