| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables, Meats | Eat-lf mail, Fruits, Low fat, Potatoes, Side dishes | 8 | servings | |
INGREDIENTS
| 14 1/2 | oz | Nonfat Veg Chicken Broth; Low Sod, Or Vegetable Broth |
| 1/2 | c | Red Wine |
| 1 | lg | Onion; Sliced |
| 2 | tb | Olive Oil |
| 2 1/2 | lb | Potatoes; Cut In 1 1/2" Chunks |
| 1/2 | c | Flour |
| 1 | c | Dried Figs; Halved |
| 8 | Cloves Garlic; Peeled | |
| 1/2 | c | Fresh Rosemary Sprigs; Torn In Pieces, Divided |
INSTRUCTIONS
Heat oven to 400F. In pan, bring broth and wine to a boil. In skillet over med heat, cook onions in hot oil, stirring, 5 min more. Stir in flour. Stir in 3/4 C broth mixture; cook until thickened and put in ovenproof dish. Stir in figs, garlic and 2 Tbsp rosemary. Pour remaining liquid on top. Roast for 50 min, basting occasionally. Garnish with remaining rosemary. Work Time: 15 min Total Time: 1 hr, 15 min This was extremely good!! We would not hesitate to serve it to company. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com> Recipe by: First For Women, 3/8/99 Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on May 25, 1999, converted by MM_Buster v2.0l.
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