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Suggest a better descriptionSOURCE: The Garlic Cookbook by David DiResta, copyright 1994, ISBN #1-55867-108-0. MM format by Ursula R. Taylor. Brown flour in a dry skillet over medium heat, stirring occasionally, for 8 minutes and set aside. Boil potatoes for 18 minutes, or until tender. Drain and submerge potatoes in cold water. Slice or cube potatoes and set aside. Heat butter and olive oil in a deep skillet. Saute garlic for 2 minutes over medium heat. Add scallions, celery and mushrooms. Saute for 3 minutes. Add chicken broth, basil, honey, Italian Seasonings and salt. As soon as liquid begins to boil, slowly whisk in flour. Add potatoes and simmer for 3 to 5 minutes, or until potatoes are warm. Mix thoroughly and serve at room temperature with sprigs of fresh parsley. Recipe By :
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Serving Size: 1 Serving (484g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 419 | ||
Calories from Fat: 72 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 240.9mg | 8 % | |
Potassium 1818mg | 48 % | |
Total Carbohydrate 79.7g | 23 % | |
Dietary Fiber 9.6g | 38 % | |
Sugars, other 70.1g | ||
Protein 9.4g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 419
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