| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
Vegetables |
2 |
servings |
INGREDIENTS
| 2/3 |
lb |
New potatoes; preferably fingerling or yukon gold |
| 1 |
ts |
Olive oil |
|
|
Olive oil spray |
| 2 |
|
Carrots; diagonally sliced |
| 4 |
|
Garlic cloves; sliced |
|
|
Pepper |
|
|
Garlic salt |
| 1/2 |
ts |
Dried oregano |
| 1 |
c |
Roasted garlic fat-free chicken broth |
| 2 |
c |
Shredded savoy cabbage; core removed |
| 1 |
tb |
Mustard seed |
| 1 |
|
Apple; chopped |
| 2 |
tb |
Walnuts; chopped |
| 2 |
tb |
Currant jelly; OR chunky applesauce; 1/2-cup each |
INSTRUCTIONS
CONDIMENT
Potatoes, Carrots and Cabbage are a great combination. Carmelizing
makes this simple dish special. A garlicky dish with taste burst from
mustard seed and a sweet apple relish. If you want bread with the
meal, try this with a cornmeal muffin made with buttermilk.
1. Wash fingerlings. Quarter lengthwise. Set a 3-quart non-stick
saucepan over medium-high heat. Add oil. Add the sliced potatoes;
stir or shake pan to coat potatoes with oil. Reduce heat to medium.
2. Bias cut the carrots into 1/4-inch thick slices. Add to the pan.
If you need more oil, use olive oil spray. Add fresh garlic, pepper,
garlic salt and oregano. Stir well to coat.
3. Add 1 or 2 tablespoons broth to the pan. Swirl to deglaze. Cook,
stirring occasionally, adding broth in small amounts until potatoes
are glazed amber and the carrots are not quite tender. Lay shreds of
cabbage on top; sprinkle with mustard seed. Add the rest of the
broth. Cover and cook until well caramelized.
4. Meanwhile, put chopped apple and nuts in microware. Top with the
jelly. Microwave on high until the jelly melts: about 30 seconds. Let
stand.
5. Serve the vegetables with the apple relish.
EACH 286cals, 6g fat (16% cff). Pyramid Units: 3 Veg; 1/2 Fruit; 1/2
Protein (RDA: 6 Grains; 3 Veg; 2 Fruit; 2 Dairy; 6-oz Protein)
Recipe by: Hanneman, Riverside, CA 1999
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Jan
29, 1999, converted by MM_Buster v2.0l.
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