Roasted Potatoes, Carrots And Leeks Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
1 package: Baby carrots, 16 oz.
1 each: Clove garlic, pressed
2 lbs: New potatoes, thinly sliced
1/4 t: Salt,
3 T: Butter or margarine, melted
1/4 t: Pepper,
1 T: Olive oil,
md Leeks, about 2 pounds
Directions:
Remove the roots, tough outer leaves and tops from the leeks, leaving
about 4 inches of dark leaves. Cut diagonally inti 1-inch slices.
Wash well. Trims the tops of the carrots. Place the leeks, carrots
and potatoes in a foil-lined jellyroll pan (15- x 10- x 1-inch). Set
aside. Combine the butter, olive oil, garlic, salt and pepper.
Drizzle over the vegetables, stirring gently to coat. Bake at 350F
for 1 1/2 hours or until tender, stirrong occasionally. Makes 10
servings. [Familiar but Fabulous; Southern Living; November 1994]
Posted by Fred Peters.
Submitted By FRED PETERS On 11-21-94
Source from luhu.jp
about 4 inches of dark leaves. Cut diagonally inti 1-inch slices.
Wash well. Trims the tops of the carrots. Place the leeks, carrots
and potatoes in a foil-lined jellyroll pan (15- x 10- x 1-inch). Set
aside. Combine the butter, olive oil, garlic, salt and pepper.
Drizzle over the vegetables, stirring gently to coat. Bake at 350F
for 1 1/2 hours or until tender, stirrong occasionally. Makes 10
servings. [Familiar but Fabulous; Southern Living; November 1994]
Posted by Fred Peters.
Submitted By FRED PETERS On 11-21-94
Source from luhu.jp