Title: Potato and Leek Casserole
Categories: Vegetarian Vegan Entree 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.

Source: Vegetarian Journal, Sept-Oct 93/MM by DEEANNE

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