Title: Potato and Leek Casserole (Vrg)
Categories: Vegetable
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

This article was originally published in the September/October 1993 issue of the _Vegetarian_Journal_, published by The Vegetarian Resource Group.

From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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