| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Vegetarian |
Main course, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Yukon gold or russet |
|
|
Potatoes, cooked and |
|
|
Mashed |
| 1 |
|
Egg, beaten |
| 1/2 |
c |
Ricotta cheese |
| 1 |
T |
Whole wheat flour |
| 1 |
T |
Butter, or canola oil |
| 3 |
c |
Thinly sliced leeks, about 2 |
|
|
Large), white parts only |
| 2 |
c |
Thinly sliced onions, about |
| 3 |
|
Medium), Medium |
|
pn |
Salt |
| 1 |
c |
Skim milk |
| 1 |
|
Egg yolk |
| 1 |
|
Whole egg |
| 1 |
T |
Unbleached white flour |
| 1/2 |
c |
Nonfat sour cream |
| 2 |
T |
Minced fresh chives |
| 2 |
|
mg / Fiber 6g |
INSTRUCTIONS
Preheat oven to 450F. With hands, combine mashed potatoes, beaten egg,
ricotta cheese, and whole wheat flour; mix until a dough forms. Press
dough into an 8-inch springform pan. Bake until firm but springy,
about 20 minutes. Remove from oven and let cool. In a large skillet
over medium heat, add butter or oil, leeks, onions and salt. Saute
until leeks and onions are very soft, about 15 minutes. In a mixing
bowl, beat together milk, egg yolk, egg, and unbleached flour until
there are no lumps; set aside. [Mix sour cream and chives; do next
step as one.] Spread sour cream over baked potato crust; sprinkle
chives evenly over sour cream. Arrange leek mixture over sour cream.
Pour in egg mixture. Bake until set, about 50 minutes. (If the top
starts to brown before egg mixture has set, cover loosely with foil.)
Makes 4- 6 servings. Per serving: Cal 346 / Prot 20g / Fat 8g / Carb
86g / Chol 185mg / Sod Note: This is definitely not a week-night
dinner. However, it's easy to make while you're doing other things.
Nothing ever requires urgent attention. Recipe By : VegTimes (Feb
95) From File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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