| 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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