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    Low-Fat Potato & Leek Casserole

    Source of Recipe


    3 cups well-scrubbed leeks, cut into 1/2-inch pieces
    1/2 cup carrots, shredded
    1/4 cup vegetable stock for sauteing more if needed
    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 vegetable stock. Cover and simmer over low heat until soft.
    Add seasonings. Mix well. Layer a well-sprayed 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. Makes 4 servings.

    Serve with a tossed green salad with whole wheat croutons.

    Variation: Substitute carrots with zucchini if desired. Half of
    leek can be finely chopped yellow onions.




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