Potato and chive turnovers with sweet carrot salsa^
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Diced carrot |
| ⅓ | cup | Diced green bell pepper |
| 1 | tablespoon | Olive oil |
| ⅓ | cup | Sliced green onions |
| 2 | tablespoons | Packed brown sugar |
| 6 | smalls | Red potatoes (2 1/2-3oz |
| Each), peeled | ||
| 4 | cups | Water |
| ⅓ | cup | Parmesan cheese |
| 2 | tablespoons | Shredded carrot |
| 1 | tablespoon | White vinegar |
| 1 | tablespoon | Catsup |
| 1 | clove | Garlic, minced |
| ¼ | teaspoon | Cayenne pepper |
| 2 | tablespoons | Snipped fresh chives |
| ¼ | teaspoon | Salt |
| 6 | Egg roll wrappers, trimmed | |
| To 6\" square | ||
| ¼ | cup | Vegetable oil |
Directions
SALSA
FILLING
In a 1-quart saucepan, combine carrot, bell pepper and olive oil.
Cook over medium heat 5-7 minutes or until carrots are tender, stirring frequently. remove from heat. Add remaining salsa ingredients. Mix well and cover. Chill at least 2 hours.
In a 2-quart saucepan, combine potatoes and water. Bring to a boil over medium-high heat. Cook until tender, about 10 minutes; drain.
cool completely, then shred potatoes.
In a medium mixing bowl, combine potatoes and remaining filling ingredients. Place ½ cup filling in cneter of each egg roll skin.
Brush edges lightly with water. Fold bottom corners over to opposite end, forming triangles. Press edges to seal.
In a 12" nonstick skillet, heat ¼ cup vegetable oil over medium-high heat. Add turnovers, 2 at a time, to skillet. Cook 3-4 minutes or until golden brown, turning once. Drain on paper towel lined plate.
Serve turnovers with salsa. Makes 6 turnovers.
Per serving: 241 calories, 4 g protein, 13 g fat (48%), 28 g carbohydrate, 4 mg cholesterol, 253 mg sodium, 2 g fiber.
Vegetarian Times Low Fat & Fast Spring 95 Carolyn Shaw 6-95 Submitted By CAROLYN SHAW On 08-24-95