| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
Side dishes, Starches* |
1 |
Servings |
INGREDIENTS
| 2 |
|
Leeks, about 1 pound |
| 3 |
|
Baking potatoes, about 2-1/2 |
|
|
pounds peeled and cut |
|
|
into 2" pieces |
| 2/3 |
c |
Nonfat cottage cheese |
| 1/2 |
t |
Salt |
| 1/8 |
t |
White pepper |
| 1 |
|
Clove garlic, crushed |
INSTRUCTIONS
Remove roots, outer leaves, and tops from leeks, leaving 6 inches of
each leek; cut each in half lengthwise. Place leeks and potatoes in a
Dutch oven; cover with water. Bring to a boil; reduce heat, and simmer
20 minutes or until tender. Drain well; set potatoes aside. Position
knife blade in food processor bowl. Add leeks and cottage cheese;
process until smooth. Combine potatoes, leek mixture, and remaining
ingredients in a bowl; beat a medium speed of an electric mixer until
smooth. Yield: 11 servings (serving size: 1/2 cup) Cal 82 (1% from
fat) / Prot 3.8g / Fat 0.1g (Sat 0g, Mono 0g, Poly 0.1g) / Carb 17.1g
/ Fiber 1.5g / Chol 1mg / Iron 1mg / Sodium 169mg / Calcium 26mg
Recipe By : Cooking Light mag (?) Posted to EAT-L Digest 7
November 96 Date: Fri, 8 Nov 1996 08:52:09 +0100 From: Kaye
Sykes <Sykes.Kaye@UNIFACE.NL>
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