Vegetarian, Low-Fat Potato & Leek Casserole

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Vegetarian, Low-Fat Potato & Leek Casserole

 

3 cups well-scrubbed leeks, cut into 1/2-inch pieces

1/2 cup carrots, shredded

2 Tablespoons olive oil

Salt and pepper to taste

1 teaspoon powdered dry rosemary

1 cup vegetable broth

2 pounds unpeeled red potatoes, sliced in thin rounds

1/4 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 well-oiled 2-1/2- to3-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 another10 minutes.

Garnish with parsley and chives.

Variation: Substitute carrots with zucchini if desired. Half of leek can be

finely chopped yellow onions.

Makes 4 servings.

Calories...290...Fat...6.9 g...Fiber...1.3 g.