Photo: Juan Carlo
The Incas in Peru were the first to cultivate potatoes around 200 BC, and this tasty tuber found its way to the U.S. colonies in 1621, by way of Bermuda.
Potatoes are tasty, inexpensive and nutritious. During the Alaskan gold rush of the late 1800′s, potatoes were so valued for their Vitamin C content that Klondike miners traded gold for potatoes.
Health conscious cooks looking for hearty and wholesome summer salads will love this delicious dish. Herbed Potato Chill is easy to make and features baby red potatoes nestled in a creamy rich-tasting dressing.
Potatoes come in many different colors: red, blue, purple and yellow, and each have a distinctive texture. Red potatoes are characterized by their rosy red skin and white flesh. This variety has a firm, smooth, moist texture, which makes them well suited for salads.
Herbed Potato Chill is creamy and delicious without heart-heavy ingredients such as eggs, sour cream, or mayonnaise.
Replacing unhealthy ingredients with wholesome alternatives makes good sense, and choosing wholesome alternatives like lite silken tofu, miso and soymilk adds numerous health benefits.
The velvet textured “cream” sauce comes together quickly and is dotted with bits of flavorful herbs and green peas.
It’s summertime and everyone wants the living to be easy, so boil the potatoes in the cool of the evening, cover and store them in the refrigerator. You can make the herbed “cream” sauce and assemble the dish the following day.
Herbed Potato Chill
5 medium red potatoes, unpeeled (about 2 1/2 lbs)
1 Tablespoon olive oil
2 cloves garlic, minced
1 1/4 cups chopped red onion
1/2 cup chopped orange or yellow bell pepper
1 rib celery, thinly sliced
1/4 cup whole wheat flour
1/4 cup dry vermouth, divided (or vegetable broth)
1 cup soymilk
1 (12.3 ounce package) lite silken tofu
3 tablespoons mellow white miso
2 tablespoons nutritional yeast
1 tablespoon lemon juice
6 large basil leaves, snipped
1 teaspoon dried marjoram
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
1 cup frozen peas, thawed
Place whole, unpeeled potatoes in a large saucepan, cover with water, and bring to a boil. Reduce heat to medium, and cook 30 to 40 minutes or until fork tender. Cool. Halve unpeeled potatoes and cut into 1/4 inch slices. Set aside in a large bowl.
In a medium saucepan, warm oil over medium high heat. Add garlic, onion, pepper and celery. Cook 3 minutes, add flour, stir less than a minute and add 2 tablespoons of vermouth. Stir to the consistency of a paste, about a minute or so. Add soymilk 1/4 cup at a time, reducing heat to low and stirring until thickened.
Place tofu in food processor and blend. In a small bowl, blend miso and remaining 2 tablespoons vermouth with a small wire whisk or fork. Add to the tofu with lemon juice and yeast. Stir gently into the white sauce, and add marjoram, tarragon, thyme, and peas. Gently fold cream sauce into potatoes. Chill one hour or until ready to serve.
Herbed Potato Chill
Nutrition Analysis: per serving: 1 1/4 cups
Protein 12g, Carbohydrate 39g, Fiber 8g, Fat 3g, Sat Fat 0g, Cholesterol 0mg, Calcium 118mg, Sodium 322 mg.
Notes on Ingredients
Miso: a richly flavored, smooth paste fermented from soybeans.
Mellow White Miso: pale beige in color with a subtle, sweet fragrance and creamy texture.
Lite Silken Tofu: Japanese style tofu is very low in fat, and has a smooth, creamy texture and custard like consistency. Available in aseptic packages and fresh in the refrigerator case in supermarkets and health food stores.
Marie Oser is a best-selling author, writer/producer and host of VegTV, Follow Marie on Twitter
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