serves 4
ingredients
300g/11oz leeks, cut into
1cm/1⁄2in pieces
150g/5oz carrots, grated
2 tablespoons olive oil
1 teaspoon dried rosemary
900g/2lb potatoes, sliced into
thin rounds
225ml/8fl oz vegetable stock
50g/2oz fresh parsley, chopped
salt and ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5. In a deep frying pan,
coat the leeks and carrots with oil. Cover and sweat over a low heat
until soft. Add the rosemary, season with salt and pepper, and mix well.
• Layer a casserole dish with one-third of the potatoes, then half of the
seasoned vegetables. Repeat the layers and finish with the last third of
the potatoes. Pour the stock evenly into the casserole dish. Cover and
bake in the oven for 50 minutes.
• Remove the lid and bake, uncovered, for a further 20 minutes. Garnish
withthe parsley and serve hot.
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