*  Exported from  MasterCook  *
 
                      POTATO AND LEEK CASSEROLE (VRG)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables                       Sept.
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       c            Well-scrubbed leeks, cut
                         Into 1/2-inch
                         Pieces
      1/2   c            Carrots, shredded
    2       T            Olive oil
                         Salt and pepper to taste
    1       t            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
 
   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.
  
 
 
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