| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetarian | 1 | Servings | |
INGREDIENTS
| 2 | c | Thinly sliced spring onions |
| or leeks whites and | ||
| tender parts of greens | ||
| 1 1/2 | lb | Wax potatoes, peeled and |
| sliced thin I use any | ||
| kind I have | ||
| 1/4 | c | Dry white wine |
| 1 1/2 | qt | Vegetable stock or defatted |
| chicken broth I use | ||
| water mixed with | ||
| vegetarian | ||
| chicken broth powder | ||
| 3 | Sprigs fresh thyme | |
| Salt & pepper to taste | ||
| 1 | lb | Asparagus, cut into 2" |
| pieces | ||
| Chopped chives as a garnish |
INSTRUCTIONS
1998 Put all except cives into a pot and simmer until potatoes are tender. Garnish with chives before serveing. It's that easy! This could probably be made a crock pot too. Since I don't like to waste any form of food I save the ends cut off the asparagus and peel them with a vegetable peeler. My motto: Waste not want not! Chris Posted to fatfree digest by Kris60625 <Kris60625@aol.com> on Apr 12,
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Nutrition (calculated from recipe ingredients)
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Calories: 1834
Calories From Fat: 85
Total Fat: 9.5g
Cholesterol: 0mg
Sodium: 3960.9mg
Potassium: 2911.3mg
Carbohydrates: 361.3g
Fiber: 22.8g
Sugar: 59.6g
Protein: 64.2g