Potato And Leek Casserole (vrg) Recipe

Potato And Leek Casserole (vrg) Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
3 cup: Well-scrubbed leeks, cut
1 cup: Vegetable broth,
Into 1/2-inch,
2 lbs: Unpeeled red potatoes,
Pieces,
Sliced in,
1/2 cup: Carrots, shredded
Thin rounds,
2 tbsp: Olive oil,
1/4 cup: Parsley or chives, (or
Salt and pepper to taste,
Mixed), finely
1 tsp: Powdered dry rosemary,
Chopped,

Directions:
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.


Source from luhu.jp

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