This hearty vegetable casserole comes to the table with some soupy broth that is wonderful sopped up with crusty bread. Enjoy it as a meatless meal or with sausages.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2010
Ingredients
Method
Cut leeks in half lengthwise; wash well. Cut into 3-inch (8 cm) lengths, keeping layers together. Arrange in 13- x 9-inch (3 L) glass baking dish along with carrots, cauliflower, brussels sprouts and potatoes. With kitchen string, tie thyme, parsley and bay leaf into bundle; nestle into vegetables.In skillet, melt butter over medium-high heat; sauté onion until golden, about 8 minutes. Stir in salt, pepper and 1-1/2 cups (375 mL) water; bring to boil. Pour over vegetables; cover loosely with foil.
Bake in 375°F (190°C) oven until vegetables are tender, 45 to 55 minutes. Uncover dish; sprinkle cheese evenly over vegetables. Bake until cheese is melted, bubbly and beginning to brown, about 15 minutes.
Nutritional facts Per each of 6 servings: about
- Sodium 554 mg
- Protein 13 g
- Calories 277.0
- Total fat 14 g
- Potassium 570 mg
- Cholesterol 49 mg
- Saturated fat 9 g
- Total carbohydrate 27 g
%RDI
- Iron 12.0
- Folate 33.0
- Calcium 30.0
- Vitamin A 102.0
- Vitamin C 73.0
