| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegan, Main dish, Side dish |
2 |
Servings |
INGREDIENTS
| 1 |
lg |
Vidalia onion |
|
|
Vegetable spray |
| 2 |
ts |
Margarine, soy or safflower |
|
|
Salt |
|
|
Pepper; ground |
| 1 |
tb |
Pecans; chopped |
INSTRUCTIONS
With sharp knife, carefully peel onion and trim root end, leaving it
intact. Standing onion on its root end, cut parallel vertical slices at
1/4-inch intervals into, but not through, onion, stopping aout 1/2 inch
above root end. Rotate onion 90 degrees; cut parallel vertical slices in
same manner to form a crosshatch pattern, keeping onion intact. Coat
microwave-safe pie plate with vegetable spray. Place onion, root end down,
in center of pie plate. Drizzle with margarine, and season with salt and
pepper to taste.
Cover with waxed paper and microwave on High (100% power) 3 minutes. Baste
with cooking liquid and rotate dish. Cover and microwave on High 3 to 4
minutes longer, or until onion spreads open into a "flower." Sprinkle
flower with pecans; microwave on High 1 to 2 minutes longer, or until
flower appears translucent.
With wide spatula, remove onion flower from pie plate to serving plate.
Per serving: About 65 cal, 1 g pro, 12 g carb, 2 g fat, 28% cal from fat,
0 mg chol, 31 mg sod
From _Low-Fat Meals_ (Woman's Day) Vol III, Number 5
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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