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Potato Chowdermain dish, casseroles, potatoes 4 cup potatoes; peel & dice 1/2 cup onion; finely chopped 1 cup carrot; grated 1 teaspoon salt; optional 1/4 teaspoon pepper 1 tablespoon dried parsley; flakes 4 teaspoon chicken bouillon; low sodium 1 ; vegetarian 6 cup skim milk 1/2 cup flour, all-purpose 1 paprika; sprinkle Dutch oven or kettle, combine potatoes, onion, carrot, salt, pepper, parsley flakes and bouillon. Add enough water to just cover veggies; cook until veggies are tender, about 15 - 20 min. Do not drain. Measure 1 1/2 C milk and add flour to milk, stirring with wire whisk. Stir until blended. Simmer for 15 min on low heat and thicken. Garnish with paprika. From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
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