>>Has anyone ever heard of a recipe (or a mix) for fatfree or very low
fat gravy and mashed potatoes? Thanks, Judy
This is a recipe that I've made quite a few times DESPITE the fact that
neither my husband nor I is a huge fan of mashed potatoes. It's such a
great recipe, in fact, that it doesn't need any gravy or any butter!
It's from the Millennium Cookbook: a fabulous nearly total vegan
cookbook I recommend to anyone. It's chock full of gourmet (many low-fat
and reduced-fat) recipes from Millennium -- my favorite (vegetarian)
restaurant in the San Francisco Bay Area.
The braised garlic recipe that follows is a fabulous way to enjoy
roasted garlic without using any olive oil. I almost always have some of
this in my fridge not only because it's so useful, but also because it
makes the whole house smell wonderful when its cooking!
Fat-Free Mashed Potatoes
4 russet potatoes, peeled
1/4 cup Millennium Braised Garlic (see below)
1 tsp sea salt
Freshly ground pepper to taste
Bring large pot of water to a boil. Cut potatoes into 2-inch cubes and
add to boiling water. Cook potatoes until fork tender, about 15 minutes.
Drain potatoes in a colander for about 10 minutes. In a large bowl, mash
potatoes with the garlic, salt, and pepper until smooth. Serve
4 large heads garlic
1 cup vegetable stock, or dry white wine
1 tsp minced fresh rosemary (optional)
1 tsp minced fresh thyme (optional)
Preheat oven to 350 degrees. Cut 1/2 inch from top of each garlic bulb.
Place garlic heads in a small baking dish. Add stock or wine, thyme, and
rosemary. Cover tightly with aluminum foil. Bake 1-1/2 hours, or until
garlic soft and slightly brown. Let cool to the touch. Squeeze garlic
out of the sliced-open top and store in airtight container in the
refrigerator for up to 1 week.