potato, turnip, chard saute

[Guest guest]

* Exported from MasterCook *

 

Potato, Turnip and Chard Saute

 

Recipe By :COLE'S COOKING A TO Z by Annette Gooch, syndicated

Serving Size : 4 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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

1 pound red new potatoes

1 pound young turnips -- leaves removed

1 pound chard

4 tablespoons butter

2 tablespoons minced shallots

1 teaspoon minced garlic

2 tablespoons olive oil

1 tablespoon stone-ground mustard

2 tablespoons lowfat sour cream or yogurt

2 tablespoons lemon juice

Salt and freshly ground pepper -- to taste

 

1. Boil potatoes in lightly salted water until tender when pierced with a knife.

Drain and set aside. Cut larger potatoes in halves or quarters; leave small ones

whole.

 

2. Boil turnips in lightly salted water until tender when pierced with a knife.

Drain and set aside. Cut larger turnips in halves or quarters; leave small ones

whole.

 

3. Cut chard ribs away from leaves. Blanch leaves and ribs separately in lightly

salted water, cooking just until tender (2 to 4 minutes). Drain and plunge into

ice water to stop the cooking. Drain again. Chop leaves coarsely; dice ribs.

 

4. In a small skillet over moderately low heat, melt 2 tablespoons butter. Add

shallots and garlic and saute until fragrant (2 to 3 minutes). Set mixture

aside.

 

5. In a large skillet, warm remaining butter and olive oil over moderately high

heat. Add softened shallot-garlic mixture and chard ribs; saute quickly to heat

through. Add potatoes and turnips; saute quickly to heat through. Add chard

leaves and cook 20 seconds. Stir in mustard and sour cream. Add lemon juice and

season with salt and pepper.

 

Serves 4.

 

Description:

" vegetarian "

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

 

Per Serving (excluding unknown items): 316 Calories; 19g Fat (52.3% calories

from fat); 6g Protein; 33g Carbohydrate; 5g Dietary Fiber; 33mg Cholesterol;

445mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0

Fruit; 3 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Tiny new potatoes, baby turnips and tender young chard leaves with

slender ribs star in this appealing springtime dish.

 

Nutr. Assoc. : 0 5370 0 0 0 0 0 943 4055 0 0

 

..

=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

NEWs! McTagit update; & mctagit help in an outline file