| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| September 1 | 1 | Servings | ||
INGREDIENTS
| 3 | Russet, baking potatoes | |
| 3 | T | Olive oil |
| 1 | Head cauliflower, cut into | |
| small | ||
| flowerets | ||
| 1/3 | c | Thinly sliced fresh chives |
| plus 8 whole | ||
| chives for garnish if | ||
| desired |
INSTRUCTIONS
Peel the potatoes, with a melon-ball cutter scoop out as many balls as possible from them, and in a jelly-roll pan toss the balls with the oil and salt and pepper to taste. Roast the potatoes in the middle of a preheated 450F. oven, turning them occasionally, for 15 minutes. Add the cauliflower, toss the mixture well, and roast it for 10 minutes, or until the cauliflower is tender and golden in spots. Toss the vegetables with the sliced chives and salt and pepper to taste and serve them garnished with the whole chives. Serves 4. Gourmet September 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1235
Calories From Fat: 370
Total Fat: 41.8g
Cholesterol: 0mg
Sodium: 127.1mg
Potassium: 4999mg
Carbohydrates: 193.3g
Fiber: 21.2g
Sugar: 10.1g
Protein: 24.3g