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CATEGORY CUISINE TAG YIELD
Vegetables Vegetable 4 Servings

INGREDIENTS

8 Shallots
12 Potatoes, unpeeled clean
1 T Olive oil
1 T Lemon juice
1 t Sea salt
1 T Fresh rosemary, chopped
Freshly ground pepper

INSTRUCTIONS

Preheat the oven to 400F. Remove the papery skin from the shallots.
Carefully trim the root end, leaving the cloves attached. Place the
shallots in a baking dish. Rinse the potatoes. Pat them dry and cut in
half. Add to the baking dish; pour the oil over and toss to coat. Bake
uncovered for 25-30 minutes, stirring once or twice. When the  potatoes
are almost tender, sprinkle with the lemon juice, rosemary,  salt, and
pepper. Bake for an additional 5 minutes, then serve.  NUTRITIONAL INFO
per serving: 384 Calories; 8g Protein; 0 mg  Cholesterol; 78 g
Carbohydrate; 200mg Sodium; 5g Fat  Recipe Page  7 July 96  From the
Gourmet Connection recipe list.  Downloaded from Glen's MM  Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 33
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 0mg
Sodium: 342mg
Potassium: 9.5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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