Yield: 4 servings
| Measure | 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 |
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.