Try this Roasted Figs And Potatoes recipe, or contribute your own.
Suggest a better descriptionHeat oven to 400F. In pan, bring broth and wine to a boil. In skillet over med heat, cook onions in hot oil, stirring, 5 min more. Stir in flour. Stir in 3/4 C broth mixture; cook until thickened and put in ovenproof dish. Stir in figs, garlic and 2 Tbsp rosemary. Pour remaining liquid on top. Roast for 50 min, basting occasionally. Garnish with remaining rosemary. Work Time: 15 min Total Time: 1 hr, 15 min This was extremely good!! We would not hesitate to serve it to company. Entered into MasterCook and tested for you by Reggie & Jeff Dwork
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Serving Size: 1 Serving (233g) | ||
Recipe Makes: 8 servings | ||
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Calories: 69 | ||
Calories from Fat: 9 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 211.5mg | 7 % | |
Potassium 62.8mg | 2 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 7.7g | ||
Protein 1.3g | 2 % | |
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: 69
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