2 T. olive oil
\n4 garlic cloves, thinly sliced
\n1 C. chopped onion
\n1 T. all-purpose flour
\n4 C. peeled baking potatoes, cut into 1\/2-inch pieces
\n2 C. water
\n3\/4 tsp. salt
\n1\/2 tsp. black pepper
\n1\/2 C. minced fresh parsley<\/p>\n
Heat olive oil in a large Dutch oven over medium-high heat. Add garlic, and saut\u00e9 1 minute or until lightly browned. Remove garlic from pan. Add onion to pan; saut\u00e9 3 minutes or until tender. Stir in flour; cook 1 minute. Stir in garlic, potatoes, water, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Remove from heat. Stir in parsley.<\/p>\n
Yield: 5 servings
\nServing size: 1 C.<\/p>\n
Calories: 176
\nFat: 5.7g
\nFiber: 2.8g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 T. olive oil 4 garlic cloves, thinly sliced 1 C. chopped onion 1 T. all-purpose flour 4 C. peeled baking potatoes, cut into 1\/2-inch pieces 2 C. water 3\/4 tsp. salt 1\/2 tsp. black pepper 1\/2 C. minced fresh parsley Heat olive oil in a large Dutch oven over medium-high heat. Add garlic, and saut\u00e9 1 minute or until lightly browned. Remove garlic from pan. Add onion to pan; saut\u00e9 3 minutes or until tender. Stir in flour; cook…<\/p>\n