astray recipes: Potato & leek casserole

Categories: Vegetarian; Main dish; Casserole
Yield: 4 Servings

Measure	Ingredient
3 cups	Leeks, well-scrubbed, cut into 1/2-inch pieces
½ cup	Carrots; shredded
2 tablespoons	Olive oil
	Salt and pepper to taste
1 teaspoon	Rosemary, powdered, dry
1 cup	Vegetable broth
2 pounds	Potatoes, red; unpeeled, sliced in thin rounds
¼ cup	Parsley or chives (or mixed) finely chopped

Preheat oven to 375 degrees. In deep skillet, coat leeks and carrots with olive oil. Cover and simmer over low heat until soft. Add seasonings. Mix well.

Layer a well-oiled 2½-to 3-quaart casserole (with cover) with ⅓ of the potatoes, then ½ the seasoned vegetables. repeat and finish with last ⅓ of potatoes. Pour broth evenly into casserole. Cover and bake for 50 minutes covered at 375 degrees. Uncover and bake for another 20 minutes. Garnish with parsley and chives.

Variation: Substitute carrots with zucchini if desired. Half of leek can be finely chopped yellow onions.

Per serving: 290 calories. 7 grams fat.

Source: Vegetarian Journal, Sept-Oct 93/MM by DEEANNE

potato & leek casserole