Low Fat Potato and Leek Casserole
621
Simple and perfectly matched flavors that let the potato shine through brightly.
Ingredients
| 3 | cups |
leeks
well scrubbed, cut into 1/2 inch pieces |
|
| ½ | cup |
carrots
shredded |
|
| 2 | tablespoons |
olive oil
|
|
|
salt and black pepper
to taste |
* | ||
| 1 | teaspoon |
rosemary leaves
powdered, dried |
|
| 1 | cup |
vegetable stock
|
|
| 2 | pounds |
red skinned potatoes
unpeeled, sliced in thin rounds |
|
| ¼ | cup |
parsley leaves
fresh, or chives, or mixture, finely chopped |
Directions
Preheat oven to 375℉ (190℃).
In deep skillet, coat leeks and carrots with olive oil.
Cover and simmer over low heat until soft. Remove from heat.
Add seasonings. Mix well.
Layer a well-oiled 2½ to 3-quart casserole dish (with cover) with ⅓ of the potatoes. Season with salt and pepper to taste.
Then layer with ½ the seasoned vegetables.
Repeat and finish with last ⅓ of potatoes.
Pour broth evenly into casserole.
Cover and bake for 50 minutes covered at 375℉ (190℃).
Uncover and bake for another 10 minutes. You may wish to turn on the broiler to help brown the top.
Garnish with parsley and chives (optional).
Variation:
Substitute carrots with zucchini if desired.
Half of leek can be finely chopped yellow onions.
Nutrition Facts
Serving Size 253g (8.9 oz)Amount per Serving
Calories 18822% of calories from fat
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
3%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 40mg
2%
Total Carbohydrate
11g
11%
Dietary Fiber 6g
25%
Sugars g
Protein
10g
Vitamin A 55%
•
Vitamin C 29%
Calcium 11%
•
Iron 58%
* based on a 2,000 calorie diet
How is this calculated?
