8 Servings
2 tablespoons olive oil, light
1/2 cup chopped onions
1 clove garlic,
crushed
3/4 cup chopped parsley
1/4 cup chopped pimiento strips
freshly
ground black pepper
1 cup chicken broth
6 potatoes
Sauté onion and
garlic in olive oil until soft. Stir in parsley, pimiento, pepper and broth. Remove
from heat.
Pare and thinly slice the potatoes. Layer the slices in broth in the
skillet. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender,
about 20 minutes. With a slotted spoon, lift the potatoes into a heated serving dish
and pour liquid over them.
Amount Per Serving
Calories 213 Calories from Fat 39
Percent Total Calories
From:
Fat 18% Protein 8% Carb. 73%
Nutrient Amount per Serving Value
Total Fat 4 g 7%
Saturated Fat 1 g 3%
Cholesterol 0 mg 0%
Sodium 204 mg 9%
Total Carbohydrate 39 g 13%
Dietary Fiber 2 g 6%
Sugars 0 g
Protein 5 g
Vitamin A 12% Vitamin C 52% Calcium 0% Iron 22%
