Roasted Figs And Potatoes

Categories: Eat-lf mail, Fruits, Low fat, Potatoes, Side dishes
Yield: 8 servings

14 1/2 oz Nonfat Veg Chicken Broth;
-Low Sod, Or Vegetable Broth
1/2 c Red Wine
1 lg Onion; Sliced
2 tb Olive Oil
2 1/2 lb Potatoes; Cut In 1 1/2"
-Chunks
1/2 c Flour
1 c Dried Figs; Halved
8 Cloves Garlic; Peeled
1/2 c Fresh Rosemary Sprigs; Torn
-In Pieces, Divided

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 3/4 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

Recipe by: First For Women, 3/8/99

Posted to EAT-LF Digest by Reggie Dwork on May 25,
1999,
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