| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian | 4 | Servings |
INGREDIENTS
| 3 | c | Well-scrubbed leeks, cut |
| Into 1/2-inch | ||
| Pieces | ||
| 1/2 | c | Carrots, shredded |
| 2 | tb | Olive oil |
| Salt and pepper to taste | ||
| 1 | ts | 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 |
INSTRUCTIONS
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: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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