| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
French |
Soups |
4 |
Servings |
INGREDIENTS
| 1 |
T |
Butter or margarine |
| 1 1/3 |
lb |
4 medium potatoes |
|
|
cut into 3/4-inch cubes |
| 2 |
|
Vegetable or chicken broth |
|
|
14 1/2 ounces each |
| 1 1/2 |
c |
Water |
| 1 |
c |
Sliced carrots |
| 1 1/2 |
c |
Frozen peas |
| 1/2 |
c |
Sliced green onions |
| 1/2 |
c |
Mint leaves |
|
|
coarsely chopped |
|
|
Salt, to taste |
| 1 |
|
to.. |
| 2 |
t |
Lemon juice |
INSTRUCTIONS
In 3-quart saucepan over medium-high heat, melt butter. Add potatoes;
cook, tossing occasionally, 5 minutes. Reduce heat to medium and add
broth, water and carrots. Bring to boil, reduce heat, cover and cook
until potatoes and carrots are tender, about 15 minutes. Add peas,
onions and mint. Continue to cook 5 minutes. Season with salt and
lemon juice. Menu: Crusty Rolls, Romaine Salad with Garlic Croutons,
Fruit and Cheese Nutritional Information Per Serving: 230 calories;
4 g fat; 10 mg cholesterol; 1030 mg sodium; 43 g carbohydrate; 6 g
fiber; 7 g protein. Source: The Potato Board <recipes@potatoes.com>
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip
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