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Ingredients
¾ pound tiny thin-skinned potatoes
½ pound cabbage
Bunch fresh chives to yield 1 tablespoon chopped
¾ cup nonfat buttermilk
2 teaspoons Dijon mustard
⅛ teaspoon salt
Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
42 grams carbs; 4 milligrams cholesterol; 204 calories; 1 gram saturated fat; 1 gram fat; 7 grams fiber; 368 milligrams sodium; 8 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrub but do not peel the potatoes. Cover with water, and bring to a boil in a covered pot. Cook for 15 to 20 minutes, depending on the size of the potatoes.
- Step 2
Meanwhile, trim the cabbage and grate fine. Steam for about 5 minutes, until the cabbage is soft. Drain well.
- Step 3
Chop the chives. When the potatoes are cooked, drain and mash in a food mill or with a potato masher. Don't worry about the skins.
- Step 4
Mix together the potatoes, cabbage, chives, buttermilk and mustard. Season with salt and pepper and serve.
Private Notes
Comments
This went really well with Julia Moskin's Pan Roasted Fish Filets with Herbed Butter.