Potato and chive turnovers with sweet carrot salsa^

6 servings

Ingredients

Quantity Ingredient
1 cup Diced carrot
⅓ cup Diced green bell pepper
1 tablespoon Olive oil
⅓ cup Sliced green onions
2 tablespoons Packed brown sugar
6 smalls Red potatoes (2 1/2-3oz
Each), peeled
4 cups Water
⅓ cup Parmesan cheese
2 tablespoons Shredded carrot
1 tablespoon White vinegar
1 tablespoon Catsup
1 clove Garlic, minced
¼ teaspoon Cayenne pepper
2 tablespoons Snipped fresh chives
¼ teaspoon Salt
6 Egg roll wrappers, trimmed
To 6\" square
¼ cup Vegetable oil

Directions

SALSA

FILLING

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 ½ 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 ¼ 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

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