| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Canadian | Side dish, Vegetables | 1 | Servings |
INGREDIENTS
| 1 | Baking potato | |
| 1 | t | Vegetable oil |
| 1 | T | Chopped onion |
| 4 | Stalks asparagus, cut | |
| diagonally in 1" lengths | ||
| Half small carrot, thinly | ||
| sliced | ||
| 3 | T | Light sour cream |
| Pepper and salt |
INSTRUCTIONS
Scrub potato; prick several times with fork. Microwave at High, turning once, for about 5 minutes or until tender. Wrap in paper towel; let stand 5 minutes. (Or bake potato in 425øF oven or toaster oven for 1 hour or until tender.) Meanwhile, in small saucepan, heat oil over medium heat; cook onion, asparagus and carrot, stirring, for about 4 minutes or until tender-crisp. Reduce heat to low. Stir in sour cream, and pepper to taste; heat through. Cut potato in half and mash pulp with fork; season with salt and pepper to taste. Spoon asparagus mixture over potato. Makes 1 serving. Typed in MMFormat by cjhartlin@msn.com Source: The Canadian Living 20th Anniversary Cookbook. Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Apr 17, 1998
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“We simply prepare ourselves. God fills us.”
Nutrition (calculated from recipe ingredients)
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Calories: 761
Calories From Fat: 128
Total Fat: 14.6g
Cholesterol: 12.6mg
Sodium: 9430.7mg
Potassium: 6779.7mg
Carbohydrates: 124.6g
Fiber: 39.4g
Sugar: 5.8g
Protein: 65g