*skillet scalloped potatoes (sks)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | xes | Red Potatoes |
| 2 | cups | Snow Peas &/or green veg. |
| ½ | cup | Shoestring Carrots |
| 1 | medium | Onion |
| Garlic Clove | ||
| 1 | cup | Broth (Veg. or Defatted Ch.) |
| 1 | cup | Skim Milk or Lo Fat Soy Milk |
| 2 | tablespoons | Cornstarch or Arrowroot |
| ½ | teaspoon | Basil |
| ½ | teaspoon | Tarragon |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Salt |
| ½ | cup | Parmesan Cheese |
Directions
INGREDIENTS
1. Slice red potatoes with skins on and place in steamer with snow peas or green vegetables of choice. Steam for about 15 minutes.
2. While potatoes & vegetables are steaming, saut‚ onions, carrots & garlic in large non stick fry pan (spray with pam or grease with a little olive oil).
3. While 1& 2 are working, combine the milk, broth, spices & cornstarch in a 2 quart measure.
4. When vegetables are ALMOST done to the point of desired softness, combine with saut‚d vegetables. Pour sauce over all and combine. Cook further until vegetables are done and sauce thickens. Mix in parmesan cheese before serving.