Creamy Basil Potatoes
(Makes 6 servings)
- 2 pounds boiling potatoes
- 3 tablespoons margarine
- 1½ tablespoons all-purpose flour
- 1½ cups hot skim milk
- ¾ cup evaporated skim milk
- 1 tablespoon fresh basil or
- ½ teaspoon dried basil
- 1-2 large cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons fresh parsley, minced
Scrub potatoes thoroughly. Cut into ¼-inch slices. (If you must, you can peel first-but remember you will be sacrificing valuable vitamin C and added taste.) Steam 5 minutes. Remove potatoes from steamer, set aside.
Melt margarine in large saucepan. When margarine is bubbling but not brown, add flour. Mix with wire whisk, cook 2 minutes. Remove mixture from heat. When bubbling has stopped, add hot milk. Stir constantly until mixture is smooth.
Blend in evaporated milk, basil, garlic, salt, and pepper. Simmer couple minutes, then add potatoes. If sauce does not cover potatoes, add little more milk. Cook very slowly 10 to 15 minutes until potatoes are tender. Stir occasionally to prevent sticking. Just before serving, add minced parsley and any correct seasoning. Serve at once. (Tarragon may be substituted for basil, if desired.)
Per Serving: 1-1¼ cups
Fat: 5.9 gm
Cholesterol: 2 mg
Sodium: 215 mg
Carbohydrate: 33.3 gm
Protein: 7.9 gm
Recipe from The Saturday Evening Post Antioxidant Cookbook, © The Saturday Evening Post Society. All rights reserved.
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