| 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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