To AJ re Potato and Chive Turnovers with Sweet Carrot Salsa

[Guest guest]

AJ:

 

These were GREAT. Thanks for sharing this recipe.

 

It's funny. I am not the greatest cook, and I really hate to fry because it

makes me nervous. So imagine my trepidation when my younger sister, a CHEF,

shows up. She raved about them!

 

Jen

 

 

-

AJ

 

Thursday, March 15, 2007 9:42 AM

Potato and Chive Turnovers with Sweet Carrot Salsa

 

 

Potato and Chive Turnovers with Sweet Carrot Salsa

 

Salsa

1 cup. diced carrot

1/3 cup diced green bell pepper

1 tbsp.olive oil

1/3 cup sliced green onions

2 tbsps. packed brown sugar

1 tbsp. white vinegar

1 tbsp. catsup

1 clove garlic, minced

1/4 tsp. cayenne pepper

 

Filling;

6 small red potatoes, peeled

4 cups water

1/3 cup parmesan cheese

2 tbsps. shredded carrot

2 tbsps. snipped fresh chives

1/4 tsp. salt

6 egg roll wrappers, trimmed, 6 " square

1/4 cup vegetable oil

 

In a 1 quart saucepan, combine carrot, bell pepper and olive oil. Cook over

medium heat 5 to 7 minutes or until carrots are tender, stirring frequently.

Remove from heat. Add remaining salsa ingredients. Mix well and cover. Chill at

least 2 hours.

In a 2-quart saucepan, combine potatoes and water. Bring to a boil over

medium-high heat. Cook until tender, about 10 minutes; drain. Cool completely,

then shred potatoes.

In a medium mixing bowl, combine potatoes and remaining filling ingredients.

Place 1/2 cup filling in center of each egg roll skin. Brush edges lightly with

water. Fold bottom corners over to opposite end, forming triangles. Press edges

to seal.

In a 12 " nonstick skillet, heat 1/4 cup vegetable oil over medium-high heat. Add

turnovers, 2 at a time, to skillet. Cook 3 to 4 minutes or until golden brown,

turning once. Drain on paper towel lined plate. Serve turnovers with salsa.

Makes 6 turnovers.

 

 

 

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