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Julie Bove[_2_] Julie Bove[_2_] is offline
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Default Favorite vegetable?


"Storrmmee" > wrote in message
...
> it certainly wouldn't be an every day food, sorta one of those treat
> foods, and when we do make it we put in the ham or hamburger and cheese,
> so you get the flavors without as much of the sauce, my mom once made it
> with chicken, it wasn't bad but not my favorite... I have been considering
> trying to make it with some vegetable that had less carbs but haven't
> decided which one to use... Lee


This is not my recipe but Gordon Ramsey's. Very good and because it
contains a lot of onion it is less carby. There is no dairy in it but it
tastes like there is. I wonder if cheese could be added to it? Note that I
was given a similar recipe using vegetable broth. I have used that also and
it is very good too.

2 lbs Yukon Gold potatoes, peeled and sliced thin
4 cups thinly sliced onion
1 tbsp fresh thyme
1 tsp fresh rosemary
3/4 tsp salt
3/4 tsp pepper
3 tbsp olive oil, divided plus more for brushing
3 large cloves garlic, chopped
1 1/4 cup reduced sodium chicken broth

In skillet, sauté garlic in 2 tbsp olive oil. Add onions, sprinkle with
salt and pepper to taste,
and cook until tender, about 8 minutes. Add rosemary and thyme and cook for
2 minutes.
Brush 13x9x2 pan with olive oil. Layer 1/3 of potatoes. Sprinkle with 1/4
tsp salt and pepper.

Add half of onion mixture. Repeat and top with last 1/3 of potatoes. Pour
broth over the mixture.

Drizzle with 1 tbsp oil. Cover with foil and bake in oven preheated to 425
for 30 minutes.

Remove foil and bake until potatoes are tender and start to brown.