Yield: 4 servings
|3 cups||Well-scrubbed leeks, cut|
|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,|
|¼ cup||Parsley or chives (or|
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.