* Exported from MasterCook *
POTATO AND LEEK CASSEROLE (VRG)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Sept.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Well-scrubbed leeks, cut
Into 1/2-inch
Pieces
1/2 c Carrots, shredded
2 T Olive oil
Salt and pepper to taste
1 t 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
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:
[email protected] (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34,
[email protected] using
MMCONV.
- - - - - - - - - - - - - - - - - -
