New Red Potatoes and Vegetable Medley

By jlderbys

Serves 4
Preparation: 15 min
Cooking: 20 min

Ingredients

• 10 Small red potatoes
• 2 C Tofu Sour Cream or low-fat sour cream
• 1/2 C green onion thinly sliced
• 1/2 C fresh tomatoes chopped
• 1 C carrots thinly sliced
• 1 C Cauliflower, bite sized florets
• 1 C broccoli
• 1 C low-fat soy cheese, mozzarella cheese, or cheddar grated

Preparation

Step 1

1) Scrub potatoes and place on steamer in saucepan and steam until tender, approximately 20 min. Cut potatoes in half and keep warm.

To microwave potatoes, place potatoes and 1/2 C water in microwave-safe baking dish and cook, covered, on high for 10 minutes. Turn dish and bake an additional 5-10 min or until tender; drain water off potatoes immediately to prevent them from getting soggy. Cut cooked potatoes in half and keep warm.

2) while potatoes are cooking, prepare tofu sour cream if desired. Put sour cream of choice in small mixing bowl and stir in green onions and tomatoes. Chill until needed.

3) place steamer and small amount of water in large saucepan; add carrots and steam 3 minutes, then add cauliflower and broccoli and steam an additional 5-8 minutes or until vegetables are crisp-tender. Remove the lid for 1-2 minutes once the water comes back to a boil after adding any green vegetables to preserve the green color. Remove lid and drain water immediately.

To microwave vegetables:
Put 1/2 C water in covered microwave dish. Add carrots, cauliflower, and broccoli and cook on high for approximately 8 minutes or until crisp-tender; drain.

To assemble:
Coat 8x8 square casserole with nonstick vegetable spray and arrange potato halves in bottom, cut side up. Pierce cut sides of potatoes with fork. Pour sour cream mixture over potato halves and spread evenly. Top with steamed vegetables and sprinkle with grated soy or low-fat cheese of choice. Be sure to assemble when potatoes and vegetables are still hot and the sour cream is cold.