Post by JJ Judkins on Jan 6, 2006 0:05:20 GMT -6
PARSLEY POTATOES
Yield: 4 servings
Source: "Light and Easy Diabetes Cuisine"
INGREDIENTS
- 8 very small new potatoes (about 1 pound)
- 1 tablespoon whipped butter
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
DIRECTIONS
Pare a ring of skin from center of each potato. Place on a
steamer rack over boiling water, cover and steam 15 to 20
minutes, until potatoes are tender. Drain. Place butter
and parsley in a serving bowl; add potatoes. Season with
salt and pepper, toss and serve.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 106, Cholesterol: 6 mg, Carbohydrate: 19 g,
Protein: 2 g, Sodium: 83 mg, Fat: 2 g
Diabetic Exchanges: 1 Starch/Bread, 1/2 Fat
Yield: 4 servings
Source: "Light and Easy Diabetes Cuisine"
INGREDIENTS
- 8 very small new potatoes (about 1 pound)
- 1 tablespoon whipped butter
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
DIRECTIONS
Pare a ring of skin from center of each potato. Place on a
steamer rack over boiling water, cover and steam 15 to 20
minutes, until potatoes are tender. Drain. Place butter
and parsley in a serving bowl; add potatoes. Season with
salt and pepper, toss and serve.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 106, Cholesterol: 6 mg, Carbohydrate: 19 g,
Protein: 2 g, Sodium: 83 mg, Fat: 2 g
Diabetic Exchanges: 1 Starch/Bread, 1/2 Fat