| 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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