Rosemary lyonnaise potatoes
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Rosemary lyonnaise potatoes
  Rosemary    Vegetables    Diabetic  
Last updated 6/12/2012 12:55:33 AM. Recipe ID 17468. Report a problem with this recipe.
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      Title: Rosemary lyonnaise potatoes
 Categories: Diabetic, Vegetables, Side dishes
      Yield: 4 Servings
 
      1 lb Potatoes
      2 tb Low fat spread
      1 tb Rosemary; finely chopped
      1    Garlic Clove; crushed
      1    Small Onion; chopped
      2 tb Skim Milk
           Sea Salt
           Black Pepper; freshly ground
 
  Peel and thinly slice the potatoes. Put the low fat spread, rosemary,
  garlic and onions in an 8-inch, shallow dish and cook on HIGH for 3
  minutes until soft. Stir in the skim milk, sea salt and freshly
  ground black pepper and add the potatoes arranging them neatly in the
  dish. Cover and cook on MEDIUM for 12-15 minutes until the potatoes
  are soft. Brown under a broiler if desired. TIME: Preparation takes
  about 10 minutes, and cooking takes 12-15 minutes. VARIATION: Other
  herbs can be substituted for rosemary. Chopped, cooked ham can be
  added and the dish served as a light supper or lunch. This recipe is
  




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Recipe ID 17468 (Apr 03, 2005)

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