| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Side dishes, Vegetables, Low fat | 2 | Servings | |
INGREDIENTS
| 3 | md | Potatoes (about 8 cloves garlic — |
| Unpeeled | ||
| 1 | c | "cream" substitute |
| 1/2 | ts | Ground coriander |
| 1/4 | ts | Nutmeg & White pepper |
| 1 | sm | Onion — finely chopped |
| 2 | Egg whites — or 1 whole |
INSTRUCTIONS
Preheat oven to 350. Place potatoes and garlic in a med saucepan; add water tocover and cook until potatoes are tender--about 30 minutes. Remove potatoes and garlic from liquid with a slotted spoon, saving the broth. Peel the potatoes or not, as you prefer. Mash potatoes with a fork; remove peel from garlic, mash and add to potatoes. Mix together "cream," coriander, nutmeg and pepper; combine with potato-garlic mixture. Cook onion in 1/4 cup broth saved from cooking potatoes. When onion is tender, place onion, onion broth and egg whites or whole egg in a blender or food processor; process until onion is pureed. Mix onion with potato-garlic mixture. Place this mixture in a lightly greased or nonstick 1-1/2 qt. casserole. Bake for 30 min, or refrigerate at this point. If the potatoes are prepared ahead and refrigerated, allow an extra 5 minutes of baking time. Makes 4 servings. Note: I will post the recipe for the "cream" called for in this recipe althugh the new no-fat sour cream substiture works well here too. These potatoes may be assembled early the day they are to be served and set aside for later baking. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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