Potato and Leek Casserole (Vrg)

Categories: Vegetarian

Serves: 4 Servings

Ingredients:

3 c Well-scrubbed leeks, cut
Into 1/2-inch
Pieces
1/2 c Carrots, shredded
2 tb Olive oil
Salt and pepper to taste
1 ts Powdered dry rosemary
1 c Vegetable broth
2 lb Unpeeled red potatoes,
Sliced in
Thin rounds
1/4 c Parsley or chives (or
Mixed), finely
Chopped

Instructions:
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 2-1/2- to 3-quart casserole (with cover) with 1/3
of the potatoes, then 1/2 the seasoned vegetables. Repeat and finish with
last 1/3 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@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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