Ingredients
- 12 ounces tiny whole new potatoes
- 8 ounces whole onion or 7 ounces chopped ready-cut onion (1 2/3 cups)
- 2 teaspoons canola oil
- 8 ounces whole broccoli (1 large stalk)
- 3 tablespoons low-fat sour cream
- ¼ teaspoon salt
- Freshly ground black pepper to taste
- Nutritional Information
Nutritional analysis per serving (2 servings)
289 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 8 grams dietary fiber; 8 grams sugars; 8 grams protein; 9 milligrams cholesterol; 351 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Scrub potatoes; do not peel. Cover with water, and boil in a covered pot until done, about 20 minutes. (If you cannot find tiny new potatoes, buy larger ones and cut them up.)
- Chop whole onions. Saute the onions in hot canola oil in a nonstick pan until they soften and start to brown.
- Wash the broccoli. Trim off about 1/3 of the stem and discard. Slice the remaining stem into rounds 1/4 inch thick, and cut the florets into small chunks. Six to 8 minutes before the potatoes are done, add the broccoli to the potatoes, and continue cooking until done. Drain.
- Put the sour cream, onions, broccoli and potatoes into a food processor, and process until smooth. Season with salt and pepper.
25 minutes
Dining and Cooking