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

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