Potato And Leek Casserole (Vrg) Recipe

Step 1

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.

Step 2

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.

Things You'll Need

  • 3c Well-scrubbed leeks, cut
  • Into 1/2-inch
  • Pieces
  • 1/2c Carrots, shredded
  • 2tb Olive oil
  • Salt and pepper to taste
  • 1ts Powdered dry rosemary
  • 1c Vegetable broth
  • 2lb Unpeeled red potatoes,
  • Sliced in
  • Thin rounds
  • 1/4c Parsley or chives (or
  • Mixed), finely
  • Chopped

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