Potato And Leek Casserole (Vrg)

Recipe Ingredients

3 cups	711ml	Well-scrubbed leeks - cut
		Into 1/2-inch
1/2 cup	55g / 1.9oz	Carrots - shredded
2 tablespoons	30ml	Olive oil
		Salt and pepper to taste
1 teaspoon	5ml	Powdered dry rosemary
1 cup	237ml	Vegetable broth
2 lbs	908g / 32oz	Unpeeled red potatoes
		Sliced in
1/4 cup	59ml	Parsley or chives - (or
		Mixed) - finely
		Chopped

Recipe Instructions

Preheat oven to 375F. 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 375F. 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.

This article was originally published in the September/October 1993 issue of the "Vegetarian"Journal", published by The Vegetarian Resource Group.

Source:
Mickey Forster AWXP96A

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