Post by marlaoh on Apr 24, 2003 5:09:49 GMT -6
Light Lemon Hollandaise on New Potatoes
New potatoes are simply young potatoes that are harvested in spring and early summer when they're still small. They have thin, soft skins and retain their shape after cooking. Here, they're boiled with springtime carrots and dressed with a lightened sour cream mayonnaise mixture that keeps the dish low in fat.
Source: Better Homes and Gardens
3/4 pound whole tiny new potatoes, halved
1 medium carrot, cut into thin strips
1/4 cup light dairy sour cream
1/4 cup fat-free mayonnaise dressing or salad dressing
1/2 teaspoon finely shredded lemon peel
1 teaspoon lemon juice
Fat-free milk
2 green onions, sliced, or 1 tablespoon snipped chives
Whole cherry tomatoes (optional)
1. Cook potatoes, covered, in a small amount of boiling salted water for 8 minutes. Add carrot strips; cook 5 minutes more or until vegetables are just tender. Drain and keep warm.
2. Meanwhile, combine the sour cream, mayonnaise dressing or salad dressing, lemon peel, and lemon juice in a small saucepan. Cook and stir over low heat just until heated through. Do not boil. If necessary, stir in enough milk to create desired consistency. Drizzle sauce over vegetables. Sprinkle with green onion or chives. If desired, garnish with whole cherry tomatoes. Makes 4 side-dish servings.
New potatoes are simply young potatoes that are harvested in spring and early summer when they're still small. They have thin, soft skins and retain their shape after cooking. Here, they're boiled with springtime carrots and dressed with a lightened sour cream mayonnaise mixture that keeps the dish low in fat.
Source: Better Homes and Gardens
3/4 pound whole tiny new potatoes, halved
1 medium carrot, cut into thin strips
1/4 cup light dairy sour cream
1/4 cup fat-free mayonnaise dressing or salad dressing
1/2 teaspoon finely shredded lemon peel
1 teaspoon lemon juice
Fat-free milk
2 green onions, sliced, or 1 tablespoon snipped chives
Whole cherry tomatoes (optional)
1. Cook potatoes, covered, in a small amount of boiling salted water for 8 minutes. Add carrot strips; cook 5 minutes more or until vegetables are just tender. Drain and keep warm.
2. Meanwhile, combine the sour cream, mayonnaise dressing or salad dressing, lemon peel, and lemon juice in a small saucepan. Cook and stir over low heat just until heated through. Do not boil. If necessary, stir in enough milk to create desired consistency. Drizzle sauce over vegetables. Sprinkle with green onion or chives. If desired, garnish with whole cherry tomatoes. Makes 4 side-dish servings.