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| Potatoes with 20 Cloves of Garlic |
Diet Type: Vegan
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Cooking Time: Under 30 minutes
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Ingredients:
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1 tablespoon olive oil |
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1 large Spanish onion, chopped |
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20 small cloves garlic, peeled, leave whole (or 1/2 the amount if large cloves) |
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1 cup Vegetable Stock |
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1 pound new potatoes (leave whole if small, halve if larger) |
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1/2 teaspoon dried rosemary |
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1/4 cup minced parsley |
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1/2 teaspoon salt, or to taste |
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Directions:
Heat the oil in a saucepan and saute the onions and garlic until the onions are soft, about 2 minutes.
Add the stock and bring to a boil.
Add the potatoes, rosemary, and salt. Bring to a boil, then reduce the heat the simmer, covered, until the potatoes are tender, about 12-15 minutes.
Toss in the parsley. Serve the mixture in small bowls or lift out the solid ingredients with a slotted spoon and serve them on a plate, reserving any leftover liquid for cooking grains or adding to the soup pot.
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Servings: 4
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Author: Polly Pitchford, Full Spectrum Health™
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 150
Calories from Fat 34
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% Daily Value*
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| | Total Fat 4g | 6% | | | Saturated Fat 0g | 2% | | | Mono Fat 2g | | | | Poly Fat 0g | | | | Sodium 417mg | 17% | | | Total Carbs 27g | 9% | | | Dietary Fiber 3g | 12% | | | Sugars 1g | | | | Protein 4g | | | | Iron | 9% | | | Calcium | 5% | | | Vitamin B-6 | 25% | | | Vitamin C | 34% | | | Vitamin E | 3% | | | Vitamin A | 7% | | | Selenium | 5% | | | Manganese | 30% | | | Copper | 15% | | | Zinc | 5% | | | Potassium | 19% | | | Phosphorus | 8% | | | Magnesium | 7% | | | Pantothenic acid | 5% | | | Niacin | 8% | | | Riboflavin | 6% | | | Thiamin | 7% | | | Folate | 6% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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