| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
Side dishes, Starches* |
1 |
Servings |
INGREDIENTS
| 2 |
md |
Leeks; about 1 pound |
| 3 |
lg |
Baking potatoes; about 2-1/2 pounds, peeled and cut into 2" pieces |
| 2/3 |
c |
Nonfat cottage cheese |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
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>
A Message from our Provider:
“Religion is external, faith is internal.”