Ingredients
3 cup leeks, well-scrubbed, cut into 1/2-, inch pieces
1/2 cup carrots, shredded
2 tbsp olive oil
1 salt and pepper to taste
1 tsp rosemary, powdered, dry
1 cup vegetable broth
2 lb potatoes, red, unpeeled, sliced in thin
1/4 cup parsley or chives (or mixed) finely, 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-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
Servings: 4 servings
Potato & Leek Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Vegetable
The History of Recipes
It is quite possible to follow the history of recipes way back into antiquity, in fact as far back into history as the Egypt of the Pharoahs, and possibly even further. In practice though, generally, these early cookbooks were just primitive pictorial recipes for food preparation.
In fact, the most ancient recipe in existence, according to academics is a series of stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Progressing into The time of the roman empire 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals were separated into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the cooks of his times made use of a good variety of herbs and spices, including a few that will be familiar to modern chefs like bay, fennel and asafoetida. As our culinary historical trip moves on a few more years we have a couple of interesting cookery books which were published in the fourteenth century - one book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the indian food that we all know today, but instead accounts of the types of meals served to the nobility of those days. In the fifteenth century, knights returning from the crusades brought us many new foods and herbs from Arab cooking, including spices like coriander, basil and rosemary. These new culinary innovations created an increase in publications on food, the majority of which are now in private libraries. Over the following few hundred years, the rich families of Wesstern Europe tried to serve the most extravagent meals, and as a consequence, the best chefs and their recipes were highly sought after. Notwithstanding that, it was during the nineteenth century that fine cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, testing, and writing down the recipes of their peers. By the arrival of the 20th century, cooking publications are increasing in popularity mostly as a result of more people being able to read, people having increased free time and being a little richer. |
We hope you enjoy this Potato & Leek Casserole recipe.
