This is a colorful adaptation of a very satisfying vegetarian dish. Any combination of vegetables can be used with the potatoes: Broccoli and carrots go well together.
But instead of using cups and cups of cheese for the flavor, the low-fat yogurt-ricotta mixture jazzed up with mustard is substituted. Those who like it spicy will prefer the larger amount of mustard.The so-called corn salad is just a salsa with corn added. Don't try to make a salsa in the winter with regular tomatoes: These tiny varieties are much better.
- Cook potatoes.
- Prepare broccoli and carrots and steam.
- Make corn salad.
- Grate Parmigiano Reggiano.
- Blend mustard with ricotta and yogurt.
Per serving: 435 calories; 6 grams fat, 11 milligrams cholesterol; 585 milligrams sodium (without added salt), 680 milligrams (with added salt); 24 grams protein; 78 grams carbohydrate
FROM YOUR PANTRY
11/2 pounds tiny new potatoes
16 ounces whole broccoli or 8 ounces broccoli florettes (ready-cut)
7 ounces whole carrots or 6 ounces carrot sticks (ready-cut)
1 container light ricotta cheese (3/4 cup)
Package frozen corn kernels (1 1/2 cups)
1 jalapeno pepper
1 small red onion (2 tablespoons)
1 cup tiny pear or cherry tomatoes
Bunch green onions 1/3 1 lime (1 tablespoon)
Bunch cilantro (1/4 cup)
1991 by Foxcraft, Ltd.
Excerpted from "20-Minute Menus," by
Marian Burros (Reprinted by permission
of Simon and Schuster; distributed by
Special Features/Syndication Sales)
Potatoes Topped with Creamy
Broccoli and Carrots
11/2 pounds tiny new potatoes
16 ounces whole broccoli or 8 ounces broccoli florettes (ready-cut), (31/2 to 4 cups)
7 ounces whole carrots or 6 ounces carrot sticks (ready-cut), (11/4 cups)
11/2 ounces Parmigiano Reggiano (3 tablespoons grated)
11/2 to 2 tablespoons Dijon mustard
3/4 cup light ricotta cheese
3/4 cup non-fat yogurt Scrub potatoes but do not peel. If potatoes are small enough to cook in 20 minutes, do not halve. Cook in water to cover in covered pot at a boil until they are done.
Cut whole broccoli into florettes. Peel and trim whole carrots. Slice carrots with thick slicing blade of food processor. Steam broccoli and carrots until tender but firm, about 7 minutes.
Grate Parmigiano Reggiano and set aside.
In food processor, blend the mustard with ricotta and yogurt until mooth.
When potatoes are cooked, drain and cut into halves or thirds. Arrange in large shallow bowl. Top with broccoli and carrots. Spoon over ricotta mixture and sprinkle with Parmigiano Reggiano.
11/2-2 cups frozen corn kernels
1/2 to 1 whole jalapeno pepper
2 tablespoons chopped red onion
1 cup tiny pear-shaped or cherry tomatoes
1 teaspoon cumin
3 green onions
1 tablespoon lime juice
1/4 cup chopped cilantro
1/8 teaspoon salt, optional Either leave corn out long enough to defrost or cook with 1 tablespoon water just long enough to defrost, a minute or two. Drain. Place in serving bowl.
Wash, trim, halve and seed jalapeno. With food processor on, put jalapeno pepper through feed tube. Add red onion and continue to process.
Wash and drain tomatoes. Using thin slicing blade, process tomatoes. Add contents of processor bowl to serving bowl with cumin.
Wash, trim and slice green onions into little rings; add to serving bowl.
Chop cilantro and add. Season with salt, if desired.