Potato And Leek Casserole Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3 cup: Leeks, well-scrubbed, cut
1 cup: Vegetable broth,
-into 1/2-inch pieces,
2 lbs: Potatoes, red, unpeeled,
1/2 cup: Carrots, shredded
-sliced in thin rounds,
2 tbsp: Olive oil,
1/4 cup: Parsley or chives, or mixed
Salt and pepper to taste,
-finely chopped,
1 tsp: Rosemary, powdered, dry
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-quaart 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 20 minutes. Garnish with parsley and chives.
Variation: Substitute carrots with zucchini if desired. Half of leek
can be finely chopped yellow onions.
Per serving: 290 calories. 7 grams fat.
Source: Vegetarian Journal, Sept-Oct 93/MM by DEEANNE
Source from luhu.jp
with olive oil. Cover and simmer over low heat until soft. Add
seasonings. Mix well.
Layer a well-oiled 2 1/2-to 3-quaart 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 20 minutes. Garnish with parsley and chives.
Variation: Substitute carrots with zucchini if desired. Half of leek
can be finely chopped yellow onions.
Per serving: 290 calories. 7 grams fat.
Source: Vegetarian Journal, Sept-Oct 93/MM by DEEANNE
Source from luhu.jp