|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
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