Tarragon Sweet Beans, Onions, And Potatoes

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* Exported from MasterCook *

 

Tarragon Sweet Beans, Onions, And Potatoes

 

Recipe By : Veggie Life Magazine, September 1998, page 27

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Potatoes

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 pint tiny pearl onions

3 medium purple or red potatoes -- skin on if desired

cut into 1-inch chunks

1/2 pound fresh or frozen green soy bean kernels

1/4 cup unbleached white flour

salt and white pepper -- to taste

2 cups lite soy milk

1 whole clove

1 bayleaf

2 tablespoons soy sour cream

1 teaspoon chopped fresh tarragon -- up to 2

OR 1/2 teaspoon dried

 

Makes 6 servings. Vegan

 

A recipe like the creamed peas and potatoes my grandma made for hearty

summer midday meals, but she'd never imagine purple potatoes or soy beans,

soy milk, or even tarragon for that matter. These bring an old dish

deliciously and nutritiously into the 90s.

 

1. Set a large pot of salted water to boil. Blanch and slip skins from

onions. (If larger than 3/4 inch, cut an X in stem ends so they'll cook

evenly.) Return onions to pot and simmer until tender, 5 to 10 minutes

depending on size of onions. Remove from water with a slotted spoon and

set aside in a small bowl.

 

2. Add potatoes to boiling pot. Simmer about 5 minutes, until

tender. Remove from pot to a large bowl and set aside.

 

3. Add beans to pot and simmer 2 to 3 minutes. Drain, transfer to bowl

with potatoes, and set aside.

 

4. In a large saucepan, whisk together flour, salt, pepper, and soy milk,

adding gradually, blending away any lumps. Add clove and bay leaf, and

cook over medium heat, stirring until thickened and bubbly. Stir in onions

and continue to cook, stirring often, for 5 minutes. Discard clove and bay

leaf. Stir in potatoes, beans, sour cream, and tarragon. Mix well and

heat through.

 

PER SERVING: 193 CAL (15% from fat), 8 g PROT, 3 g FAT, 33 g CARB, 246 mg

SOD, 0 mg CHOL, 4 g FIBER.

 

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