*sue's skillet scalloped potatoes

Yield: 4 servings

Measure 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 (opt)

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.

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