Parsley Potatoes
Yield: 4 servings
8 sm Very new Potatoes; 1/4 c Fresh parsley; chopped
1 tb Whipped butter; Salt and pepper to taste;
Pare a ring of skin from center of each potato. Place on a steamer
rack over boiling water, cover, and steam 15 to 20 minutes, until
potatoes are tender. Drain. Place butter and parsley in a serving
bowl; add potatoes. Serson with salt and pepper, toss and serve.
Food Exchange per serving: 1 STARCH/BREAD EXCHAGE + 1/2 FAT EXCHANGE
CAL: 106; CHO: 6mg; CAR: 19g; SOD: 83mg; FAT: 2g;
Source: Light + Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy OBrion and her Meal-Master
448 sm Very new Potatoes; 1/4 c Fresh parsley; chopped
1 tb Whipped butter; Salt and pepper to taste;
Pare a ring of skin from center of each potato. Place on a steamer
rack over boiling water, cover, and steam 15 to 20 minutes, until
potatoes are tender. Drain. Place butter and parsley in a serving
bowl; add potatoes. Serson with salt and pepper, toss and serve.
Food Exchange per serving: 1 STARCH/BREAD EXCHAGE + 1/2 FAT EXCHANGE
CAL: 106; CHO: 6mg; CAR: 19g; SOD: 83mg; FAT: 2g;
Source: Light + Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy OBrion and her Meal-Master
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