beth's summer solstice skillet

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potatoes, carrots, and too much cheese

 

 

* Exported from MasterCook *

 

Beth's Summer Solstice Skillet

 

Recipe By :More Recipes from a Kitchen Garden 1995 Shepherd and Raboff

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes Stews

 

Amount Measure Ingredient -- Preparation Method

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

5 medium potatoes

3 tablespoons olive oil

5 carrots

(cut carrots into 1/2-inch or 1-inch cubes)

2 cups sliced mushrooms

or whole baby mushrooms

1/2 medium onion -- diced

2 cloves garlic -- minced

1 pound green beans -- 1-inch lengths

1 tablespoon soy sauce

1/4 cup stock

2 tablespoons dry white wine

2 tablespoons chopped chives

2 tablespoons chopped fresh dill

1 1/2 teaspoons fresh lemon thyme

1 cup grated Monterey jack cheese

1/2 cup freshly grated parmesan or asiago cheese

 

Parboil, steam, or microwave potatoes until slightly tender, then cut into

chunks.

 

In a large deep skillet or saucepan, heat the oil, add potatoes, carrots,

mushrooms, onion, and garlic and saute until slightly browned. Stir in green

beans and saute for 1 minute. Add soy sauce, stock, and wine, tossing until

combined. Cover pan and cook over low heat until vegetables are tender.

 

Turn off heat; stir in herbs and mix gently. sprinkle with the cheeses, then

cover pan just until cheese melts.

 

Description:

" Main dish with jack and parmesan "

Copyright:

" 1995 Renee Shepherd "

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Per Serving (excluding unknown items): 303 Calories; 15g Fat (43.1% calories

from fat); 12g Protein; 32g Carbohydrate; 6g Dietary Fiber; 22mg Cholesterol;

429mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 2 1/2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 3413 0 1034

 

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