Potato & leek casserole
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Potato & leek casserole
  Potato    Casserole    Vegetarian    Leeks  
Last updated 6/12/2012 1:18:48 AM. Recipe ID 49838. Report a problem with this recipe.
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      Title: Potato & leek casserole
 Categories: Vegetarian, Main dish, Casserole
      Yield: 4 Servings
 
      3 c  Leeks, well-scrubbed, cut
           -into 1/2-inch pieces
    1/2 c  Carrots; shredded
      2 tb Olive oil
           Salt and pepper to taste
      1 ts Rosemary, powdered, dry
      1 c  Vegetable broth
      2 lb Potatoes, red; unpeeled,
           -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-quaart 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 20 minutes. Garnish with parsley and chives.
  
   Variation: Substitute carrots with zucchini if desired. Half of leek
  can be finely chopped yellow onions.
  
   Per serving: 290 calories. 7 grams fat.
  




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Recipe ID 49838 (Apr 03, 2005)

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