Potato and Leek Casserole

3 c Leeks, well-scrubbed, cut

-into 1/2-inch pieces 1/2 c Carrots -- shredded

2 tb Olive oil

Salt and pepper to taste 1 t Rosemary, powdered, dry

1 c Vegetable broth

2 lb Potatoes, red -- unpeeled,

-sliced in thin rounds 1/4 c Parsley or chives (or mixed)

-finely chopped

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