| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Chicago | Salads | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | New red-skinned potatoes, or |
| yellow-fleshed | ||
| 2 | Jalapeno peppers | |
| 1/2 | Onion | |
| 6 | Plump tomatillos, husks | |
| removed | ||
| 3 | Garlic cloves, peeled | |
| 1 | c | Cilantro leaves |
| 1 | T | To 2 tb vegetable oil, opt |
| 1 | Lime, grated zest and juic | |
| Salt | ||
| 2 | Hard-cooked eggs | |
| 6 | Radishes, for garnish up To | |
| Fresh cilantro sprigs, for | ||
| garnish |
INSTRUCTIONS
8 If the skins on the potatoes look fresh, leave them on. Otherwise, peel the potatoes and then slice them into rounds about 1/4 inch thick. Steam them in a vegetable steamer until they are tender but still firm. While they are steaming, make the sauce: Slice the jalapenos in half and take out the seeds. Cut the onion into several large pieces. Bring a few cups of water to a boil and add the tomatillos, jalapenos, onion and garlic. Simmer until the tomatillos turn from bright green to dull, 10 to 15 minutes; then drain. Transfer vegetables to a food processor or blender, add the cilantro, and puree. Stir in the optional oil, lime zest and juice. Season with salt to taste. Arrange the potatoes on a platter or in a shallow bowl. Slice the eggs and intersperse them with the potatoes. Ladle the sauce over all. Garnish with the radishes and cilantro sprigs. Suggestion: For a hotter sauce, reserve half the garlic and jalapenos, then add them, uncooked, to the tomatillos as they are being pureed. From "The Savory Way," by Deborah Madison. Chicago Tribune 3/27/94. Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on May 15, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 39
Calories From Fat: 19
Total Fat: 2.1g
Cholesterol: 70.7mg
Sodium: 77.9mg
Potassium: 103mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: <1g
Protein: 2.8g