| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Low fat, Potatoes, Side dishes, Vegetables, Vegetarian | 6 | servings |
INGREDIENTS
| 2 | lb | Yukon Gold Potatoes; Peel, Slice Very Thin |
| 1 | ts | Salt |
| 1/2 | ts | Freshly Ground Pepper |
| 1/2 | ts | Dried Basil |
| 1 | md | Onion; Finely Chopped |
| 4 | md | Carrots; Very Thinly Sliced |
| 1 | c | Vegetable Broth; To 1 1/2 C |
INSTRUCTIONS
The carrots can be replaced with parsnips if you prefer. Position rack in upper third of oven. Preheat oven to 400F. Grease shallow 2 1/2 - 3 qt casserole. Pat potatoes dry with paper towels. Arrange half the potato slices in single layer over bottom of prepared casserole, overlapping slightly. Season with a little salt, pepper and basil. Sprinkle with half the chopped onion. Add all carrot slices, overlapping slightly. Season with a little salt, pepper and basil; sprinkle with remaining onion. Top with remaining potato slices, overlapping slightly. Season with remaining salt, pepper and basil. Add enough broth to come three-quarters of the way up the vegetables. Cover casserole with lid or foil and bake until potatoes are almost tender, 30 - 40 min. Uncover and bake until potatoes are very tender, about 25 in more. Serve hot. 6 servings Dairy-Free This was very good. Be sure to eat it with some of the liquid. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com> NOTES : Cal 141 Total Fat 0.9g Sat Fat 0.2g Carb 30.4g Fib 4g Pro 4.1g Sod 744mg CFF 5.4% Recipe by: Vegetarian Times, Nov 1999 Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Oct 22, 1999, converted by MM_Buster v2.0l.
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