Potatoes With Parsley Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Jewish | Jewish, Side dish, Vegetables | 8 | Servings |
INGREDIENTS
| 6 | Red skinned potatoes | |
| scrubbed | ||
| 1 | c | Firmly packed parsley |
| 1/4 | c | Olive oil |
| 1 | c | Chopped cucumber |
| 1/2 | Lemon, juiced | |
| 2 | T | Minced dill |
| 2 | Scallions, chopped | |
| Salt & pepper to taste | ||
| Poppy seeds for topping |
INSTRUCTIONS
Cook potatoes in their skins until done but still firm. when cool enough to handle, quarter them lengthwise & slice 1/2-inch thick. Place sauce ingredients in a food processor & process till mixture is smooth & thick. toss at once with the potatoes. Season to atste. Transfer to a shallow serving dish & sprinkle with poppy seeds. Serve warm. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 69
Calories From Fat: 61
Total Fat: 6.9g
Cholesterol: 0mg
Sodium: 7mg
Potassium: 108.3mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: <1g
Protein: <1g