Ingredients
3 cup well-scrubbed leeks, cut
1 into 1/2-inch
1 pieces
1/2 cup carrots, shredded
2 tbsp olive oil
1 salt and pepper to taste
1 tsp powdered dry rosemary
1 cup vegetable broth
2 lb unpeeled red potatoes,
1 sliced in
1 thin rounds
1/4 cup parsley or chives (or
1 mixed), finely
1 chopped
Directions
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-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. Garnish with
parsley and chives.
Variation: Substitute carrots with zucchini if desired. Half of leek
can be finely chopped yellow onions.
Total Calories Per Serving: 290 Fat: 7 grams
This article was originally published in the September/October 1993
issue of the _Vegetarian_Journal_, published by The Vegetarian
Resource Group.
From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204,
Sept. 22, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Servings: 4 servings
Potato & Leek Casserole (Vrg) Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Vegetable
The History of Recipes
Food historians have found proof that recipes existed far back into distant history, in truth as far into history as pharonic Egypt, and potentially, even further back. However, generally, these ancient records were just basic hieroglyphic recipes for preparing meals.
Interestingly, the most ancient recipe discovered, according to food historians are a few ancient tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, in Roman times 25BC a roman called Apicius wrote a collection of documents which described recipes cooked by wealthy Romans. In his publication, he recounts how the meals were divided into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. This early Roman chef describes how the Roman chefs made use of many different spices and herbs, including some familiar names like basil, rue and dill. As our culinary historical trip moves on a few more years we find two interesting recipe books which were published in the fourteenth century : a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these books are nothing to do with the indian food that appears on menues today, but rather accounts of the types of meals eaten by the nobility of that period. Later, in the 15th century, knights returning from the crusades brought back many spices and herbs from the Middle-East, including parsley and basil. These new culinary innovations was responsible for an outbreak in manuscripts on food, the majority of which are kept safe in private collections. By the time we get to the twentieth century, cooking books are in great demand, mostly due to increased literacy, people having more leisure time and having more money. Like it or not, the introduction of TV brings us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to access thousands of recipes such as those found on our site. |
We hope you enjoy this Potato & Leek Casserole (Vrg) recipe.
