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| Recipe: Mustard New Potatoes |
Servings: 4
Preparation Time: 5 min.
Cooking Time: 25 min.
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| Ingredients: |
- 1-1/4 Lbs. smallnew potatoes, scrubbed
- 2 Tbs. mint, or 1/2 cup fresh
- 1 Tbs. unsalted butter, softened
- 1-1/2 tsp. Dijon mustard
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| Cooking Directions: |
Place potatoes and half the mint in a heavy saucepan. Cover with water,
add salt to taste and
simmer with saucepan partially covered 25-30 minutes or until
potatoes are tender. Drain thoroughly. Return potatoes to saucepan. Cover
pan and cook another minute, shaking saucepan. Mince remaining
mint leaves, if using fresh. Add mint, butter, mustard, and salt and pepper
to taste to potatoes and toss. |
| |
| Per Serving:
calories 111, fat 3.7g, calories from fat 30%, protein 2.0g, cholesterol 7.8mg, dietary fiber 2.0g
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| Nutrients |
Exchanges |
| Calories |
111 |
Milk Exchanges |
0.0 |
| Protein |
2.0g |
Vegetable Exchanges |
0.0 |
| Carbohydrates |
19.6g |
Fruit Exchanges |
0.0 |
| Dietary Fiber |
2.0g |
Bread Exchanges |
1.0 |
| Sugar |
1.0g |
Other Carbohydrates/Sugar Exchanges |
0.0 |
| Fat Total |
3.7g |
Lean Meat Exchanges |
0.0 |
| Saturated Fat |
2.1g |
Very Lean Meat/Protein Exchanges |
0.0 |
| Mono-unsaturated Fat |
1.1g |
Fat Exchanges |
0.6 |
| Poly-unsaturated Fat |
0.5g |
| % Calories from Fat |
30% |
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|
| Cholesterol |
7.8mg |
| Sodium |
31.4mg |
| Vitamins |
Minerals |
| Vitamin A |
35.2IU |
Calcium |
19.1mg |
| Thiamin (B1) |
0.1mg |
Copper |
0.2mg |
| Riboflavin (B2) |
0.2mg |
Iron |
1.0mg |
| Niacin (B3) |
1.4mg |
Magnesium |
26.6mg |
| Vitamin B6 |
0.3mg |
Manganese |
0.3mg |
| Vitamin B12 |
0.0mcg |
Phosphorus |
46.0mg |
| Vitamin C |
12.3mg |
Potassium |
377.0mg |
| Vitamin E |
0.9IU |
Selenium |
1.2mcg |
| Folate |
13.8mcg |
Sodium |
31.4mg |
| Pantothenic Acid |
0.5mg |
Zinc |
0.3mg |
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