Potato And Chive Turnovers With Sweet Carrot Salsa^ Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
SALSA
1 cup: Diced carrot,
1 tbsp: White vinegar,
1/3 cup: Diced green bell pepper,
1 tbsp: Catsup,
1 tbsp: Olive oil,
1 centiliter: Garlic, minced
1/3 cup: Sliced green onions,
1/4 tsp: Cayenne pepper,
2 tbsp: Packed brown sugar,
FILLING
6 small: Red potatoes, (2 1/2-3oz
2 tbsp: Snipped fresh chives,
Each), peeled
1/4 tsp: Salt,
4 cup: Water,
6: Egg roll wrappers, trimmed
1/3 cup: Parmesan cheese,
To 6" square,
2 tbsp: Shredded carrot,
1/4 cup: Vegetable oil,
Directions:
In a 1-quart saucepan, combine carrot, bell pepper and olive oil.
Cook over medium heat 5-7 minutes or until carrots are tender,
stirring frequently. remove from heat. Add remaining salsa
ingredients. Mix well and cover. Chill at least 2 hours.
In a 2-quart saucepan, combine potatoes and water. Bring to a boil
over medium-high heat. Cook until tender, about 10 minutes; drain.
cool completely, then shred potatoes.
In a medium mixing bowl, combine potatoes and remaining filling
ingredients. Place 1/2 cup filling in cneter of each egg roll skin.
Brush edges lightly with water. Fold bottom corners over to opposite
end, forming triangles. Press edges to seal.
In a 12" nonstick skillet, heat 1/4 cup vegetable oil over medium-high
heat. Add turnovers, 2 at a time, to skillet. Cook 3-4 minutes or
until golden brown, turning once. Drain on paper towel lined plate.
Serve turnovers with salsa. Makes 6 turnovers.
Per serving: 241 calories, 4 g protein, 13 g fat (48%), 28 g
carbohydrate, 4 mg cholesterol, 253 mg sodium, 2 g fiber.
Vegetarian Times Low Fat & Fast Spring 95 Carolyn Shaw 6-95
Submitted By CAROLYN SHAW On 08-24-95
Source from luhu.jp
Cook over medium heat 5-7 minutes or until carrots are tender,
stirring frequently. remove from heat. Add remaining salsa
ingredients. Mix well and cover. Chill at least 2 hours.
In a 2-quart saucepan, combine potatoes and water. Bring to a boil
over medium-high heat. Cook until tender, about 10 minutes; drain.
cool completely, then shred potatoes.
In a medium mixing bowl, combine potatoes and remaining filling
ingredients. Place 1/2 cup filling in cneter of each egg roll skin.
Brush edges lightly with water. Fold bottom corners over to opposite
end, forming triangles. Press edges to seal.
In a 12" nonstick skillet, heat 1/4 cup vegetable oil over medium-high
heat. Add turnovers, 2 at a time, to skillet. Cook 3-4 minutes or
until golden brown, turning once. Drain on paper towel lined plate.
Serve turnovers with salsa. Makes 6 turnovers.
Per serving: 241 calories, 4 g protein, 13 g fat (48%), 28 g
carbohydrate, 4 mg cholesterol, 253 mg sodium, 2 g fiber.
Vegetarian Times Low Fat & Fast Spring 95 Carolyn Shaw 6-95
Submitted By CAROLYN SHAW On 08-24-95
Source from luhu.jp