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 49839. Report a problem with this recipe.
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      Title: Potato & leek casserole
 Categories: Vegetables, Sept.
      Yield: 4 Servings
 
      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
 
  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
  




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Recipe ID 49839 (Apr 03, 2005)

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