| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Greek | Cheese/eggs, Greek, Harned 1994, Nuts, Salads | 1 | Batch |
INGREDIENTS
| 1 | lb | Chestnuts, roasted or boiled |
| 1 | T | Onion, finely chopped |
| 1 | T | Fresh parsley or coriander |
| chopped | ||
| 1 | t | Fresh sage, chopped |
| 1 | t | Salt |
| 1/2 | t | Freshly ground black pepper |
| 1 | c | Yogurt or soft cheese |
| Lettuce leaves | ||
| Lemon wedges |
INSTRUCTIONS
Pound or slice the chestnuts. Mix together with the rest of the ingredients and serve with fresh lettuce leaves and lemon wedges. From Greek Vegetarian Cookery by Jack Santa Maria. Boston: Shambhala Publications, Inc., 1984. Pg. 107. ISBN 0-394-74197-8. Posted by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1186
Calories From Fat: 63
Total Fat: 7.6g
Cholesterol: 0mg
Sodium: 3058.7mg
Potassium: 2995.6mg
Carbohydrates: 255.4g
Fiber: 9.4g
Sugar: 4.1g
Protein: 30.1g