Potato and leek casserole

 
                         POTATO AND LEEK CASSEROLE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian                       Main dish
                 Casserole
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       c            Leeks, well-scrubbed, cut
                         -into 1/2-inch pieces
      1/2   c            Carrots -- shredded
    2       tb           Olive oil
                         Salt and pepper to taste
    1       t            Rosemary, powdered, dry
    1       c            Vegetable broth
    2       lb           Potatoes, red -- unpeeled,
                         -sliced in thin rounds
      1/4   c            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 1/2-to 3-quaart 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 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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