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Ingredientes
- 2 Tbsp. diet margarine or possibly unsalted whipped butter
- 1 1/2 c. diced turnips peeled
- 1 c. diced potatoes peeled
- 2 Tbsp. finely minced fresh chives Or possibly green onion tops
- 2 1/2 c. fat-free chicken broth low salt
- 1 1/4 c. skim lowfat milk
- 2 Tbsp. nonfat lowfat sour cream
- 1/8 tsp warm pepper sauce
- 1 Tbsp. finely chopped fresh lemon verbena
Direcciones
- Heat butter in a 5-qt nonstick Dutch oven. Add in diced turnips, and saute/fry over low heat for 5 min; don't burn. Add in potatoes, stir to coat with butter, then add in chives, and cook for 1 minute, stirring so which vegetables don't burn. Add in chicken stock, cover, and bring to a boil.
- Then lower heat, and simmer, covered, for 25 min or possibly till soft sufficient to puree.
- Puree vegetable mix with the lowfat milk in a blender or possibly food processor in several batches, as needed.
- To Serve Cool: transfer puree to a large bowl, stir in remaining ingredients and refrigeratefor several hrs. Stir and serve.
- To Serve Warm: reheat the puree gently, stirring in the cream and blend.
- Remove from heat. Stir in the lemon; let stand for a few min and serve.
- Rodale. Recipe called for cubing the vegetables, usually 1/2".
- Notes: PANTRY: A tbs of whipped butter is equivalent to 3/4 tbs regular.
- Lemon verbena is an annual herb; not usually available in groceries; sometimes sold at farmers' markets. Alternative: 1 tsp. grated lemon rind and 1 tsp. chopped fresh parsley. By weight: 3/4-lb. turnips
- (6-8); 1/2-lb. potatoes. Dice vegetables smaller than 1/2-inch. If you halve the recipe, you may need to add in more stock or possibly water to cover the vegetables: compensate by cooking 10 min covered and 15 uncovered; or possibly add in less lowfat milk.
- Makes about 6 c..
- Tested withLand-o-lakes whipped butter, faux cream (instead of lowfat sour cream), green onion, lemon-pepper and cilantro, lemon zest, a few drops of Thai garlic chili pepper sauce. 21-Jan-98 INDEX: Soups, Warm/Cool, Vegetables, Roots
- NOTES : Tested. A keeper. Served with a mild white "flat" bread called a talero. halved the recipe - served 2 for lunch.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 6 servings | |
| Calories 97 | |
| Calories from Fat 47 | 48% |
| Total Fat 5.29g | 7% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 74mg | 3% |
| Potassium 307mg | 9% |
| Total Carbs 8.97g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 4.06g | 3% |
| Protein 4.5g | 7% |
