aviatrix
03-30-2001, 07:45 AM
Hi everyone,
This is from Sue Spitler's 1001 Low Fat Vegetarian Recipes, and is a fantastic recipe if you're craving something on your potatoes and can't bring yourself to find zillions of points for it. This is really yummy. I dropped the oil a bit, and used all broth, not wine, which takes the points down a bit.
Enjoy!
Many Cloves Garlic Sauce (p.710)
4 servings, about half a cup each
25 garlic cloves, peeled (yes, not a typo)
2 tsp olive oil
1 3/4c Basic Veggie Stock (or chicken, whatever, I use OXO, usually)
1/4c dry white wine (or add more stock, accordingly)
2 Tbsp flour
2 Tbsp very finely chopped parsley
1/8 tsp salt
2 dashes white pepper (or black, whatever)
Cook garlic in medium skillet, covered, over medium-low heat until tender, about 10m. Cook, uncovered, over medium-low heat until garlic cloves are golden brown, about 10m (so, about 20m total). Mash cloves slightly with a fork.
Add 1.5 cups of the stock (and wine, if using) to the skillet, and heat to boiling. Mix the flour with the remaining stock and stir into boiling mixture. Boil, stirring constantly, until thickened, about 1m.
Stir in parsley, salt and pepper.
That's it! The nutritional info is listed as:
Per serving: 78 cals
% cals from fat: 29
Fat: (gm) 2.6
Sat fat: .4gm
Chol: 0
Sodium: 76 mg
Protein: .5g
Carbs: 2.5g
Working that out on my points finder: 2 pt. per serving. They don't list any fibre counts in this book.
This is from Sue Spitler's 1001 Low Fat Vegetarian Recipes, and is a fantastic recipe if you're craving something on your potatoes and can't bring yourself to find zillions of points for it. This is really yummy. I dropped the oil a bit, and used all broth, not wine, which takes the points down a bit.
Enjoy!
Many Cloves Garlic Sauce (p.710)
4 servings, about half a cup each
25 garlic cloves, peeled (yes, not a typo)
2 tsp olive oil
1 3/4c Basic Veggie Stock (or chicken, whatever, I use OXO, usually)
1/4c dry white wine (or add more stock, accordingly)
2 Tbsp flour
2 Tbsp very finely chopped parsley
1/8 tsp salt
2 dashes white pepper (or black, whatever)
Cook garlic in medium skillet, covered, over medium-low heat until tender, about 10m. Cook, uncovered, over medium-low heat until garlic cloves are golden brown, about 10m (so, about 20m total). Mash cloves slightly with a fork.
Add 1.5 cups of the stock (and wine, if using) to the skillet, and heat to boiling. Mix the flour with the remaining stock and stir into boiling mixture. Boil, stirring constantly, until thickened, about 1m.
Stir in parsley, salt and pepper.
That's it! The nutritional info is listed as:
Per serving: 78 cals
% cals from fat: 29
Fat: (gm) 2.6
Sat fat: .4gm
Chol: 0
Sodium: 76 mg
Protein: .5g
Carbs: 2.5g
Working that out on my points finder: 2 pt. per serving. They don't list any fibre counts in this book.