| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetables, Diabetic, Vegetarian, Side dishes |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sliced scallions |
| 2 |
|
Garlic cloves; minced |
| 1/2 |
ts |
Turmeric |
| 2 |
tb |
Olive oil |
| 3 |
c |
Coarsely grated carrots |
| 1 |
|
Celery rib; grated |
| 1/2 |
c |
Vegetable stock |
| 1 |
ts |
Grated fresh gingerroot |
| 1/2 |
ts |
Coriander powder |
| 1/2 |
c |
Grated fresh coconut |
| 1 1/4 |
c |
Frozen spinach thawed and drained |
INSTRUCTIONS
Saute scallions, garlic and turmeric in oil until scallions are soft.
Add remaining ingredients, simmer for 10 minutes and serve.
Per serving: 124 cal, 3 g prot, 80 mg sod, 13 g carb, 8 g fat, 0 mg
chol, 78 mg calcium
HINT: Substitute packaged shredded coconut for fresh
Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen
Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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