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    PARSLEY POTATOES


    Source of Recipe


    Taste of Home Magazine
    Exchanges
    Serves: 4

    1-1/2 lbs. small red potatoes
    1 medium onion, chopped
    1 garlic clove, minced
    1 T. canola or vegetable oil
    1-1/2 c. chicken broth
    1 c. minced fresh parsley, ‘divided’
    1/2 tsp. pepper

    Cut a strip from around the middle of each potato if desired; set aside. In a large skillet, sauté onion and garlic in oil until tender. Stir in broth and 3/4 c. parsley; bring to a boil. Add potatoes. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Sprinkle with pepper and remaining parsley.

    One 1-cup serving equals: 116 calories…5 gm fat (1 gm saturated)…2 mg cholesterol…393 mg sodium…15 gm carbohydrate…6 gm fiber…4 gm protein ++++ Exchanges: 1 starch…1 fat

 

 

 

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