fireman
06-07-2001, 09:17 PM
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Baked New Potatoes and Apples
Potatoes and apples are classic partners. Here, they bake together in a flavorful, allspice-scented sauce of beef broth and apple juice.
Ingredients:
2 pounds (905 g) small thin-skinned potatoes (each 1 1/2 to 2 inches/3.5 to 5 cm in diameter), scrubbed
2 medium-size onions, cut into 1-inch-wide (2.5-cm-wide) wedges
2 tablespoons (30 ml) olive oil
1 pound (455 g) red-skinned apples
1 1/4 cups (300 ml) beef broth
3/4 cup (180 ml) apple juice
2 tablespoons cornstarch
3/4 teaspoon ground allspice
Instructions:
Preparation time: About 15 minutes
Baking time: About 50 minutes
Place potatoes in a 9- by 13-inch (23- by 33-cm) baking pan. Separate onion wedges into layers and sprinkle over potatoes. Add oil and mix well. Bake in a 400 degree F (205 degree C) oven for 25 minutes, stirring occasionally.
Meanwhile, core apples and cut into 3/4-inch-wide (2-cm-wide) wedges. Also, in a small bowl, stir together broth, apple juice, cornstarch, and allspice.
When potatoes have baked for 25 minutes, add apples and juice mixture to pan; stir to combine. Continue to bake, spooning juices over apples and potatoes several times, until potatoes are very tender when pierced and juices begin to form thick bubbles (about 25 minutes).
Yield: Makes 8 servings.
Nutrition information:
Per serving: 191 calories (18% calories from fat), 4 grams total fat, 0.6 grams saturated fat, 0 milligrams cholesterol, 139 milligrams sodium, 37 grams carbohydrates, 4 grams fiber, 3 grams protein, 15 milligrams calcium, 1 milligrams iron.
Baked New Potatoes and Apples
Potatoes and apples are classic partners. Here, they bake together in a flavorful, allspice-scented sauce of beef broth and apple juice.
Ingredients:
2 pounds (905 g) small thin-skinned potatoes (each 1 1/2 to 2 inches/3.5 to 5 cm in diameter), scrubbed
2 medium-size onions, cut into 1-inch-wide (2.5-cm-wide) wedges
2 tablespoons (30 ml) olive oil
1 pound (455 g) red-skinned apples
1 1/4 cups (300 ml) beef broth
3/4 cup (180 ml) apple juice
2 tablespoons cornstarch
3/4 teaspoon ground allspice
Instructions:
Preparation time: About 15 minutes
Baking time: About 50 minutes
Place potatoes in a 9- by 13-inch (23- by 33-cm) baking pan. Separate onion wedges into layers and sprinkle over potatoes. Add oil and mix well. Bake in a 400 degree F (205 degree C) oven for 25 minutes, stirring occasionally.
Meanwhile, core apples and cut into 3/4-inch-wide (2-cm-wide) wedges. Also, in a small bowl, stir together broth, apple juice, cornstarch, and allspice.
When potatoes have baked for 25 minutes, add apples and juice mixture to pan; stir to combine. Continue to bake, spooning juices over apples and potatoes several times, until potatoes are very tender when pierced and juices begin to form thick bubbles (about 25 minutes).
Yield: Makes 8 servings.
Nutrition information:
Per serving: 191 calories (18% calories from fat), 4 grams total fat, 0.6 grams saturated fat, 0 milligrams cholesterol, 139 milligrams sodium, 37 grams carbohydrates, 4 grams fiber, 3 grams protein, 15 milligrams calcium, 1 milligrams iron.