Potato and leek casserole
4 servings
Ingredients
| Quantity | 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 |
Directions
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