LOW FAT Potatoes with green sauce

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saute potatoes and zucchini, tossed with salsa verde and cilantro

 

 

* Exported from MasterCook *

 

Potatoes in Green Sauce (Salsa Verde)

 

Recipe By :Easy Meals: Low Fat (2001) Parragon Publishing

Serving Size : 4 Preparation Time :0:00

Categories : Salads and Sides

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds small waxy potatoes -- peeled

GREEN SAUCE:

1 onion with skin -- halved

8 garlic cloves with skins

1 green chile pepper

8 tomatillos or tart tomatoes -- remove husks

1 cup vegetarian bouillon -- divided use

1/2 teaspoon ground cumin

1 sprig fresh thyme

1 sprig fresh oregano

SAUTE:

4 teaspoons olive or canola oil -- up to 6 teaspoons

1 bunch fresh cilantro leaves -- chopped

1 zucchini -- coarsely chopped

salt

 

1. Cook potatoes until almost tender (15 minutes) in pan of salted water. Drain

and set aside.

 

2. Lightly char the onion, garlic, chile pepper and tomatillos in a heavy-based

ungreased skillet. Set aside and when cool enough to handle, peel and chop the

onion, garlic and chile. Chop the tomatillos. Place all the charred ingredients

in a blender or food processor. Add half the bouillon and process to form a

puree. Add the cumin, thyme and oregano.

 

3. Heat oil in the heavy-based skillet. Add the puree and cook for 5 minutes,

stirring, to reduce slightly and concentrate the flavors.

 

4. Add the potatoes and chopped zucchini to the puree, and our in the rest of

the bouillon. Add about half the cilantro and cook for another 5 minutes, or

until the zucchini pieces are tender.

 

5. Transfer to a serving bowl and serve sprinkled with the remaining fresh

chopped cilantro.

 

TIP: good with yukon gold potatoes. *A generous pinch of dried thyme and

oregano may be substituted for fresh.

 

Description:

" Make your own tomatillo salsa or buy a roasted variety "

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Per Serving (excluding unknown items): 314 Calories; 7g Fat (18.1% calories from

fat); 8g Protein; 58g Carbohydrate; 7g Dietary Fiber; 1mg Cholesterol; 426mg

Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 4288 620 0 1500 0 0 0 0 0 986 0 0 0

 

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