Herbed Potatoes with Sauce
Ingredients:
- 1 (14.5 ounce) can vegetable broth
- 1/4 teaspoon dried thyme
- 1 teaspoon dried parsley
- 7 potatoes, quartered
- 1 tablespoon cornstarch
- 2 tablespoons water
Directions:
- 1 In a medium pot over medium-high heat combine vegetable broth, thyme, parsley and potatoes. Bring to a boil and reduce heat to low. Cook, covered, for about 10 to 20 minutes, or until potatoes are tender; drain, reserving broth.
- 2 In a small bowl combine cornstarch and water; add to broth and cook, stirring constantly, over medium heat until mixture thickens into a sauce. Serve sauce over potatoes.
Nutrion facts:
Total Fat | 0.3g | |
Saturated Fat | 0.0g | |
Cholesterol | 0mg | |
Sodium | 215mg | 9% |
Potassium | 157mg | 4% |
Total Carbohydrates | 10.6g | 3% |
Dietary Fiber | 1.8g | 7% |
Protein | 1.6g | 3% |
Sugars | 2g | |
Vitamin A | 468IU | |
Vitamin C | 2mg | |
Calcium | 29mg | |
Iron | 3mg | |
Thiamin | 0mg | |
Niacin | 1mg | |
Vitamin B6 | 0mg | |
Magnesium | 12mg | |
Folate | 4mcg |