PammyJo
08-04-2005, 04:10 PM
New Potatoes with Balsamic and Shallot Butter
http://i.timeinc.net/web/recipefinder/i/hex/clear.gifFrom Cooking Light
Reviews (http://food.cookinglight.com/cooking/recipefinder.dyn?action=showRatings&recipe_id=1031636)
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The balsamic butter mixture is deep brown and tastes delicious. The butter can be made ahead, chilled, and tossed with the potatoes just before
serving.
http://images9.fotki.com/v178/photos/3/36840/1018447/cl_40711_2_m-vi.jpg
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2/3 cup balsamic vinegar
1/3 cup butter, softened
3 tablespoons finely chopped shallots
2 teaspoons chopped fresh thyme
1/2 teaspoon salt, divided
1/8 teaspoon freshly ground black pepper
4 pounds small red potatoes
1 1/2 tablespoons finely chopped fresh parsley
Bring vinegar to a boil in a small saucepan; reduce heat, and simmer until reduced to 2 tablespoons (about 10 minutes). Place in a medium bowl, and cool completely. Add butter, chopped shallots, thyme, 1/4 teaspoon salt, and black pepper; stir well to combine.
Place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer 20 minutes or until tender. Drain. Cut potatoes in half; place in a large bowl. Sprinkle with remaining 1/4 teaspoon salt. Add butter mixture and parsley; toss gently to coat. Serve immediately.
Yield: 8 servings (serving size: 1 1/4 cups)
NUTRITION PER SERVING
CALORIES 246(29% from fat); FAT 7.9g (sat 4.9g,mono 2g,poly 0.4g); PROTEIN 4.6g; CHOLESTEROL 20mg; CALCIUM 34mg; SODIUM 221mg; FIBER 3.9g; IRON 2mg; CARBOHYDRATE 39.9g
Points: 4.8
http://i.timeinc.net/web/recipefinder/i/hex/clear.gifFrom Cooking Light
Reviews (http://food.cookinglight.com/cooking/recipefinder.dyn?action=showRatings&recipe_id=1031636)
http://i.timeinc.net/web/recipefinder/i/hex/clear.gif
The balsamic butter mixture is deep brown and tastes delicious. The butter can be made ahead, chilled, and tossed with the potatoes just before
serving.
http://images9.fotki.com/v178/photos/3/36840/1018447/cl_40711_2_m-vi.jpg
http://i.timeinc.net/web/recipefinder/i/hex/clear.gif
2/3 cup balsamic vinegar
1/3 cup butter, softened
3 tablespoons finely chopped shallots
2 teaspoons chopped fresh thyme
1/2 teaspoon salt, divided
1/8 teaspoon freshly ground black pepper
4 pounds small red potatoes
1 1/2 tablespoons finely chopped fresh parsley
Bring vinegar to a boil in a small saucepan; reduce heat, and simmer until reduced to 2 tablespoons (about 10 minutes). Place in a medium bowl, and cool completely. Add butter, chopped shallots, thyme, 1/4 teaspoon salt, and black pepper; stir well to combine.
Place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer 20 minutes or until tender. Drain. Cut potatoes in half; place in a large bowl. Sprinkle with remaining 1/4 teaspoon salt. Add butter mixture and parsley; toss gently to coat. Serve immediately.
Yield: 8 servings (serving size: 1 1/4 cups)
NUTRITION PER SERVING
CALORIES 246(29% from fat); FAT 7.9g (sat 4.9g,mono 2g,poly 0.4g); PROTEIN 4.6g; CHOLESTEROL 20mg; CALCIUM 34mg; SODIUM 221mg; FIBER 3.9g; IRON 2mg; CARBOHYDRATE 39.9g
Points: 4.8