Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Leeks, well-scrubbed, cut 1 c Vegetable broth
-into 1/2-inch pieces 2 lb Potatoes, red; unpeeled,
1/2 c Carrots; shredded -sliced in thin rounds
2 tb Olive oil 1/4 c Parsley or chives (or mixed)
Salt and pepper to taste -finely chopped
1 ts Rosemary, powdered, dry

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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