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Ingredientes
- 4 sm russet potatoes peeled and thinly sliced
- 1 x sweet apple peeled and thinly sliced
- 2 ounce Canadian bacon finely minced
- 1Â 1/4 tsp light extra virgin olive oil w/ splash of toasted sesame oil Sauce:
- 1 tsp light extra virgin olive oil w/splash of toasted sesame oil
- 2 lrg sweet onions finely diced
- 1 tsp dill seed
- 1 tsp caraway seed
- 1 c. rich stock
- 1 c. red wine alcohol free
- 1 Tbsp. arrowroot mixed with
- 2 Tbsp. red wine (to make a slurry)
Direcciones
- * Use a beef stock, tomato puree, red wine, ham hock stock, rich vegetable stock, or possibly any combination to provide color to the sauce.
- Sauce:Heat the oil and fry the onions, dill, and caraway for 5 min. add in the broth and wine and deglaze the pan; simmer 5 min. Remove from heat and stir in arrowroot slurry; return o he heat and stir till thickened and clear.
- Preheat the over to 350F. Steam the potato slices for 5 min, remover from the heat and cold under running water.
- Layer half he potatoes in an oiled 9x9 baking dish. Scatter the apple and Canadian bacon over the potatoes. our the sauce on top. Arrange the rest of the potato slices in an overlapping pattern on the sauce and press down. Brush with the oil and bake, uncovered for 1 hour.
- NOTES : This sounds good. I'd use the Yves fatfree Canadian bacon, that I find to be a good substitute for the real stuff.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 357g | |
| Recipe makes 4 servings | |
| Calories 213 | |
| Calories from Fat 14 | 7% |
| Total Fat 1.53g | 2% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 410mg | 17% |
| Potassium 938mg | 27% |
| Total Carbs 42.29g | 11% |
| Dietary Fiber 4.1g | 14% |
| Sugars 8.48g | 6% |
| Protein 8.11g | 13% |
