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Ingredients
1 tablespoon unsalted butter
1 tablespoon flour
¾ cup plus 2 tablespoons chicken stock
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
Freshly ground black pepper to taste
2 tablespoons coarsely grated Parmesan cheese
½ cup plain low- or nonfat yogurt
1 pound cooked, unpeeled tiny new potatoes
Nutritional analysis per serving (3 servings)
35 grams carbs; 17 milligrams cholesterol; 235 calories; 2 grams monosaturated fat; 4 grams saturated fat; 7 grams fat; 4 grams fiber; 215 milligrams sodium; 10 grams protein; 6 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
Melt butter in small saucepan; stir in flour and cook about one minute, stirring. Remove from heat and stir in stock with rosemary, thyme and pepper. Return to heat and continue cooking until mixture thickens.
- Step 2
Remove from heat and stir in cheese and yogurt.
- Step 3
Cut hot potatotes in quarters or halves and stir in sauce.
Private Notes
Comments
YUM! seemed to make a lot of sauce but maybe the potatoes will soak it up as it sits here before dinner. Very tasty and quick to make!