Potato and leek casserole (vrg)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Well-scrubbed leeks, cut |
| Into 1/2-inch | ||
| Pieces | ||
| ½ | cup | Carrots, shredded |
| 2 | tablespoons | Olive oil |
| Salt and pepper to taste | ||
| 1 | teaspoon | Powdered dry rosemary |
| 1 | cup | Vegetable broth |
| 2 | pounds | Unpeeled red potatoes, |
| 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 2-½- to 3-quart 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 10 minutes. Garnish with parsley and chives.
Variation: Substitute carrots with zucchini if desired. Half of leek can be finely chopped yellow onions.
Total Calories Per Serving: 290 Fat: 7 grams This article was originally published in the September/October 1993 issue of the _Vegetarian_Journal_, published by The Vegetarian Resource Group.
From: bobbi@... (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.