* Exported from MasterCook *
Slow Cooker Cauliflower and Potatoes Catalan
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
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1 pound Yukon Gold potato -- or other waxy potatoes, scrubbed and cut into 1-inch chunks
1 large cauliflower -- about 1 1/2 pounds, trimmed and cut into 1-inch florets
1/4 cup olive oil
1 teaspoon salt
freshly ground pepper
1 cup broth -- store-bought, homemade, or water
2 tablespoons chopped fresh flat-leaf (Italian) parsley -- dill, or basil
Place the potatoes and cauliflower in a large slow cooker. Add the oil,
salt, and pepper to taste and toss well. Add the broth. Cover and cook on
high for 3 to 4 hours, or until tender.
Sprinkle with the herbs and taste for seasonings. Serve hot or at room
temperature.
Serves 8
AuthorNote: Sturdy vegetables like cauliflower and potatoes fare best in
the slow cooker because they hold their shape and maintain their flavors.
This simple combination is good with [favorite] or stews. it is a classic
recipe from the Catalan region of France, near Spain.
Cuisine:
"French"
Source:
"French Slow Cooker by Michele Scicolone, 2012"
S(Formatted by Chupa Babi):
"Feb 2012"
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Per Serving (excluding unknown items): 110 Calories; 7g Fat (55.3%
calories from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 274mg Sodium. Exchanges: 0 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
