Potato and Leek Casserole (Vrg)
| Yield: | 4 Servings |
| Categories: | Vegetarian |
| 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 |
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