Irish 'Boiled' Dinner - Core
Source of Recipe
WW Community
Recipe Introduction
Yield: 4 servings
Eliminate 1 T. flour if desired, but 1 T. is just 1/2 of a point, so spread over four servings, it's negligible.
List of Ingredients
2 tablespoons olive oil
1 (5-ounce) package Canadian bacon or ham, cut into strips
1 small sweet onion, diced
1 (6-ounce) package coleslaw mix
12 baby red potatoes, halved
2 (14 1/2-ounce) cans chicken broth
5 sprigs fresh thyme, tied together
1/2 teaspoon salt
Freshly ground pepper
2 tablespoons Dijon mustard or more to taste
1 tablespoon all-purpose flour
1/3 cup ff evap milkRecipe
Heat oil over medium heat in large skillet or Dutch oven. Add Canadian bacon; cook until lightly browned on one side, 1 minute. Turn; cook 1 minute.
Remove to a plate; set aside.
Add onion to skillet; cook 2 minutes. Add coleslaw mix; cook, stirring often, until onion begins to brown and cabbage wilts, about 5 minutes. Increase heat to medium-high. Add potatoes, broth, thyme, salt and pepper to taste. Bring to a boil, then reduce to a simmer. Cover; cook until potatoes are tender, about 15 minutes.
Mix mustard and flour in a small bowl; stir in a small amount of the milk until smooth. Stir in remaining milk. Add mixture and Canadian bacon to skillet. Cook, stirring, until broth is slightly thickened, about 2 minutes.
Serve in wide bowls.
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