Potato and Leek Casserole(Vrg) -

2 T Olive oil

Salt and pepper to taste 1 t Powdered dry rosemary

1 c Vegetable broth

2 lb Unpeeled red potatoes,

1/4 c Parsley or chives

Mixed), finely Chopped

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.

290 Fat:

7 grams This article was originally published in the September/October

1993 issue of the

94 Issue

204, Sept.

22, 1994. Formatted by Sue Smith, S.Smith

34, TXFT

MMCONV.