Potatoes with Leeks and Fresh Herbs
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Description
Leeks and dill give this dish sophistication. A great side for dinner parties!
Ingredients
1/4 cup diced pimientos, rinsed and drained
2 medium leeks sliced, white part only (about 2 cups)
2 tablespoons snipped fresh dill weed
2 medium cloves garlic, crushed, or 1 teaspoon bottled minced garlic
1 tablespoon chopped fresh sage or thyme
1 cup low-sodium chicken broth
4 True Lemon packets
1/2 cup snipped fresh parsley
pepper to taste
olive oil spray
1/4 dry white wine (regular or nonalcoholic - optional)
6 medium potatoes (about 2 pounds)
2 medium leeks sliced, white part only (about 2 cups)
2 tablespoons snipped fresh dill weed
2 medium cloves garlic, crushed, or 1 teaspoon bottled minced garlic
1 tablespoon chopped fresh sage or thyme
1 cup low-sodium chicken broth
4 True Lemon packets
1/2 cup snipped fresh parsley
pepper to taste
olive oil spray
1/4 dry white wine (regular or nonalcoholic - optional)
6 medium potatoes (about 2 pounds)
Directions
- Spray a large skillet with olive oil spray. Put over medium heat.
- Saute leeks and garlic until soft, 2 to 3 minutes; stirring occasionally.
- Stir in remaining ingredients except potatoes. Remove from heat.
- Peel and thinly slice potatoes. Arrange on leek mixture.
- Bring potato mixture to a boil over medium-high heat.
- Reduce heat and simmer, covered, for 20 minutes, or until potatoes are tender.
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Notes
Nutritional Info
Calories: 102Saturated: 0g
Protein: 2g
Polyunsaturated: 0g
Carbs: 23g
Monounsaturated: 0g
Chol.: 0mg
Fiber: 2g
Total Fat: 0g
Sodium: 11mg
Adapted from The New American Heart Association Cookbook 25th Anniversary Edition