Title: Peppered Potatoes
Categories: Diabetic Side Vegetable
Yield: 4 Sweet ones
| 2 | md | Size idaho potatoes; (about 1 lb) |
| 2 | cl | Garlic; minced |
| 6 | | Whole black peppercorns; |
| 1/2 | c | Skim milk; |
| 1/4 | ts | Salt; |
| | | Paprika; |
Peel potatoes and thinly slice. Place potatoes in a saucepan with garlic
and peppercorns; cover with water. Bring to a boil and cook 20 to 30
minutes until potatoes are soft. Drain. Place in a food mill, a blender
or a food processor fitted with the metal blade and process to a puree.
Return to pan; add milk and salt. Heat, stirring until blended. Garnish
with paprika. Makes 2 cups. Food Exchange per serving: 1 STARCH/BREAD
EXCHANGE + 1/2 FAT EXCHANGE; CAL: 106; CHO: 6mg; CAR: 2g; PRO: 2g; SOD:
134mg; FAT: 0g; Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master.