VF - Provencal Potatoes

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* Exported from MasterCook *

 

Provencal Potatoes

 

Recipe By :Rose Elliot

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 onion -- chopped

1 tablespoon olive oil

1 garlic clove -- crushed (minced)

1 15 oz can tomatoes

12 ounces potatoes -- peeled and cut into 1/4-inch thick slices

2 sun-dried tomatoes, oil-packed -- drained

2 ounces black olives

salt and freshly ground black pepper

 

Fry the onion in the olive oil in a medium pan for 5 minutes, until beginning to

soften.

 

Then add the garlic and tomatoes, breaking thee tomatoes up roughly with the

spoon. Bring to a boil and let the mixture simmer away 10-15 minutes, until it

is very thick and all the excess liquid has evaporated.

 

Meanwhile, bring 2-inches of water to boil in a large pan for the potatoes. Add

the potato slices to the pan, cover and simmer for 7-10 minutes, until tender

but not breaking up, then drain.

 

Chop the sun-dried tomatoes and add to the tomato sauce, along with the olives.

Season to taste with salt and black pepper. Mix together potatoes into the

sauce, then serve immediately.

 

Source:

" Vegan Feasts "

Copyright:

" Rose Elliot 1997 "

 

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Per Serving (excluding unknown items): 525 Calories; 26g Fat (41.2% calories

from fat); 12g Protein; 72g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol;

569mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 1/2 Vegetable; 0 Fruit; 5 Fat.

 

NOTES : This is good served with a green salad or lightly cooked green beans,

cabbage, or spinach.

Nutr. Assoc. : 0 0 0 0 0 0 0 0