Baked Potatoes, Leeks and Carrots |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A very simple vegetable dish, great with any kind of meat or fish. Adapted from the Silver Spoon book of Italian cooking. A food processor makes this dish quite quick to prepare. Ingredients:
400 g potatoes, peeled and thinly sliced |
300 g leeks or 300 g onions, thinly sliced |
200 g carrots, peeled and thinly sliced |
6 fresh basil leaves, torn or 6 fresh parsley, chopped |
salt and pepper, to taste |
50 g emmenthaler cheese or 50 g cheddar cheese, grated |
olive oil, for brushing and drizzling |
Directions:
1. Heat the oven to 180 C or 350°F.
2. Brush a dish with oil (earthenware is recommended) and mix the potatoes, carrots and leeks in the dish along with the parsley or basil, salt and pepper.
3. Spread evenly in the dish, cover with foil and bake for 60 minutes or until vegetables are tender.
4. Remove the foil, sprinkle with cheese and return to the oven until the cheese melts.
5. Serve hot straight from the dish.
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