1 lb. potatoes (450g), peeled and thinly sliced
8 oz. leek (225g), trimmed and sliced
1 - garlic clove, crushed
1 T finely chopped fresh parsley
1 T olive oil
1 T lemon juice
5 oz. vegetable stock (150 ml)
0 - black pepper
0 - fresh parsley sprigs
Put the potatoes, leek, garlic, chopped parsley, oil, and lemon juice in a casserole dish and mix well. Season with black pepper and pour the vegetable stock over the top. Cover tightly with foil and bake in a preheated oven at 200°C/400°F for 35-40 minutes until cooked. Garnish with fresh parsley sprigs when serving.
From A Vegan Taste of Greece
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