Post by chief_cook2 on Apr 30, 2003 14:31:07 GMT -6
Prep: 10 min, Cook: 20 min.
For 4 Servings:
4 large potatoes, peeled and cut into 1 inch pieces
2 Tbs. plus 2 tsp. unsalted butter
1/3 cup celery, finely chopped
1/3 cup onion, finely chopped
3-1/2 Tbs. milk or half and half
3-1/2 Tbs. fresh parsley, minced
1/4 tsp. poultry seasoning
1 Tbs. plus 1 tsp. all purpose flour
1/8 tsp. poultry seasoning
1/8 tsp. paprika
2/3 cup chicken stock
Cover potatoes with water in a large saucepan. Bring to a boil over high heat. Immediately reduce heat to low and simmer 15 minutes or until tender. Drain liquid from potatoes. Cover and set aside. Meanwhile, melt half the butter in a pan over medium high heat. Sauté celery and onion 7-8 minutes until tender. Transfer celery mixture, next 3 ingredients, and salt to taste to drained potatoes. Beat at medium speed with an electric mixer or mash by hand until smooth. Melt remaining butter in a saucepan over medium heat. Add next 3 ingredients and salt to taste and whisk 2 minutes until smooth and bubbly. Gradually whisk in stock and cook over medium high heat 3-5 minutes stirring constantly until thickened. Serve gravy over potatoes.
Per serving: calories 506, fat 8.8g, 15% calories from fat, cholesterol 23mg, protein 10.5g, carbohydrates 98.5g, fiber 9.5g, sugar 7.6g, sodium 178mg, diet points 9.5.