parsley parmesan potato cake

[Guest guest]

to serve with the lentil stew

 

 

* Exported from MasterCook *

 

Parsley Parmesan Potato Cake

 

Recipe By :AMA Organization

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

olive or vegetable oil spray

2 pounds russet potatoes

or all-purpose or yukon gold potatoes

2/3 cup skim milk

1 egg white

2 teaspoons butter

3 tablespoons grated parmesan cheese -- plus

1 tablespoon grated parmesan cheese

2 tablespoons chopped fresh flat-leaf parsley

salt -- to taste

1/8 teaspoon paprika

 

1. Peel the potatoes and cut into rough 2- to 3-inch chunks. Cook in a large

saucepan of boiling, salted water until fork tender, 15 to 20 minutes. Drain the

potatoes, return to the saucepan, and cook over low heat for about 1 minute

until thoroughly dry. Transfer to a large bowl or leave in the saucepan to mash.

In a small bowl, whisk the milk with the egg white. Mash the potatoes with a

potato masher, then gradually beat in the milk mixture and the butter with a

wooden spoon to make a fairly smooth puree. Stir in 3 tablespoons of the cheese

and the parsley and season with salt to taste.

 

2. Lightly coat a shallow 2-quart baking dish with oil spray. Spoon into the

prepared pan, smooth the top, and sprinkle with the remaining 1 tablespoon of

cheese and dust with the paprika. (The casserole can be made several hours ahead

to this point and held at room temperature for 2 to 3 hours or refrigerated

overnight.)

 

3. If the potatoes are freshly made and warm, turn on the broiler and place the

casserole under the heat until the top is flecked with brown and the cheese

melts, about 2 minutes. If cool, preheat the oven to 425F, cover the casserole

with foil, and bake until nearly heated through, 10 to 15 minutes. Uncover and

bake until the top is flecked with brown, about 15 minutes longer. To serve, cut

into squares and remove from the pan with a small spatula.

 

 

REF - Excerpted from American Medical Association Family Cookbook, American

Medical Association 1997 by Melanie Barnard and Brooke Dojny, et al

 

Source:

" American Medical Association Family Cookbook "

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

 

Per Serving (excluding unknown items): 238 Calories; 4g Fat (13.8% calories from

fat); 9g Protein; 43g Carbohydrate; 4g Dietary Fiber; 10mg Cholesterol; 162mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat

Milk; 1/2 Fat.

 

Serving Ideas : SIDE DISH SERVING calories: 235 with 15% CFF; Fat: 4 g;

Cholesterol: 11 mg; Sodium: 448 mg; Protein: 8 g; Carbohydrate: 42 g; Fiber: 3 g

 

NOTES : Simple ingredients and idea for comfort food with a touch more flavor.

This potato cake is smooth and creamy and is very tempting paired with Lentil

Stew with Rosemary.

 

Nutr. Assoc. : 26015 0 0 0 0 0 0 0 0 0 0