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Braised New Potatoes with Thyme
Vegetables & Side Dishes
11â�„2 pounds small red new potatoes, about 1 inch in diameter, scrubbed
3â�„4 cup low fat, low salt canned chicken broth
2 tsp. olive oil
1 TBS fresh thyme leaves
Place potatoes in a medium saucepan. Cover with chicken broth, adding additional water as needed to barely cover potatoes. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12 to 15 minutes. Drain.
Return potatoes to saucepan and add olive oil and thyme. Toss to evenly coat.
Diabetic exchanges: 11â�„2 carbohydrate (breadâ�„starch)
(This recipe was contributed as part of a "Cook of the Week" feature.)