INGREDIENTS

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)
----------------------------------------------
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