Side Pannel
Potato and Leek Casserole (Vrg)
Potato and Leek Casserole (Vrg)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian
Ingredients List
- 3 c Well-scrubbed leeks, cut
- Into 1/2-inch
- Pieces
- 1/2 c Carrots, shredded
- 2 tb Olive oil
- Salt and pepper to taste
- 1 ts 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
Directions
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
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
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