Roasted figs and potatoes
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 14½ | ounce | Nonfat Veg Chicken Broth; Low Sod, Or Vegetable Broth |
| ½ | cup | Red Wine |
| 1 | large | Onion; Sliced |
| 2 | tablespoons | Olive Oil |
| 2½ | pounds | Potatoes; Cut In 1 1/2\" Chunks |
| ½ | cup | Flour |
| 1 | cup | Dried Figs; Halved |
| 8 | Cloves Garlic; Peeled | |
| ½ | cup | Fresh Rosemary Sprigs; Torn In Pieces, Divided |
Directions
Heat oven to 400F. In pan, bring broth and wine to a boil. In skillet over med heat, cook onions in hot oil, stirring, 5 min more. Stir in flour. Stir in ¾ C broth mixture; cook until thickened and put in ovenproof dish.
Stir in figs, garlic and 2 Tbsp rosemary. Pour remaining liquid on top.
Roast for 50 min, basting occasionally. Garnish with remaining rosemary.
Work Time: 15 min Total Time: 1 hr, 15 min This was extremely good!! We would not hesitate to serve it to company.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>
Recipe by: First For Women, ⅜/99 Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on May 25, 1999, converted by MM_Buster v2.0l.
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