Recipe - Potato And Leek Casserole (Vrg)

3 cup Wellscrubbed leeks, cut
Into 1/2inch
Pieces
One half cup Carrots, shredded
2 tablespoon Olive oil
Salt and pepper to taste
1 teaspoon Powdered dry rosemary
1 cup Vegetable broth
2 pound Unpeeled red potatoes,
Sliced in
Thin rounds
One fourth cup Parsley or chives (or
Mixed), finely
Chopped

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 welloiled 2One half to 3quart casserole (with cover) with 1/3
of the potatoes, then One half 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