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Title: Celery Mashed Potatoes & Chicken Gravy
Categories: Potato Side dish
Yield: 6 Servings
| 3 1/4 | lb | Red potatoes; quartered |
| 2 | tb | Margarine, reduced calorie stick type |
| 1/2 | c | Chopped celery |
| 1/2 | c | Chopped onion |
| 1/3 | c | 1% milk |
| 1/4 | c | Parsley;minced fresh *OR* - 1 TBL dried flakes |
| 1/2 | ts | Poultry seasoning |
| CHICKEN GRAVY | ||
| 2 | tb | Reduced-calorie stick margarine |
| 2 | tb | All-purpose flour |
| 1/4 | ts | Poultry seasoning |
| 1/8 | ts | Paprika |
| 1 | c | Low-salt chicken broth |
1. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until very tender; simmer 20 minutes or until very tender. Drain and return to pan.
2. Melt margarine in a small skillet over medium-high heat, and saute celery and onion 8 minutes or until tender.
3. Add celery mixture, milk, parsley, salt, and poultry seasoning to potatoes; beat at medium speed of a mixer until smooth. Serve with Chicken Gravy.
Yield: 6 servings
CALORIES 208 (24 % from fat); FAT 5.5 g (sat 1 g, mono 1.9 g, poly 2.2 g); PROTEIN 5.5 g; CARB 36 g; FIBER 4 g; CHOL 1 mg; IRON 3 mg; SODIUM 361 mg; CALCIUM 53 g.
Chicken Gravy: Melt margarine in a small saucepan over medium heat; add flour, poultry seasoning, salt, and paprika, stirring with a whisk. Gradually add broth, stirring until blended. Cook 2 minutes or until thick, stirring constantly.
Yield: 6 servings (serving size: 2 1/2 tablespoons).
CALORIES 34 (71 % from fat); FAT 2.7 g (sat 0.4 g, mono 0.9 g, poly 1 g); PROTEIN 0.7 g; CARB 2.3 g; FIBER 0.1 g; CHOL 0 mg; IRON 0.3 mg; SODIUM 99 mg; CALCIUM 1 g.
Recipe by: Cooking Light Magazine, July 1997 Revised by Gaye to omit salt - which it does not need. By Griff[SMTP:wgriffin@ix.netcom.com] on Aug 10, 1997
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