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Potato Rosettes

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Ingredients
  Sliced pared potatoes 8 Ounce, cooked, drained
  Buttermilk 2 Tablespoon
  Grated parmesan cheese 4 Teaspoon, divided (1 Tablespoon Plus 1 Teaspoon)
  Margarine 1 Tablespoon
  Minced parsley 1 1⁄2 Teaspoon
  Chopped chives 1 1⁄2 Teaspoon (Frozen Or Fresh)
  Salt 1⁄4 Teaspoon
  White pepper 1 Dash
Directions

Force potatoes through food mill or coarse sieve into a 1-quart mixing bowl; add milk, 1 tablespoon cheese, and the margarine and seasonings and combine thoroughly.
Spray baking sheet with nonstick cooking spray.
Fit a pastry bag with a large rosette tube and fill bag with potato mixture; pipe out , mixture onto sheet, forming 8 spiral cones, each about 2 inches in diameter (if pastry bag is not available, spoon potato mixture onto sprayed sheet, forming 8 mounds).
Sprinkle each potato cone (or mound) with 1/8 teaspoon cheese and broil, about 6 inches from heat source, just until golden brown.

Recipe Summary

Difficulty Level: 
Bit Difficult
Method: 
Sprinkling
Ingredient: 
Potato

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Average: 4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 386 Calories from Fat 162

% Daily Value*

Total Fat 18 g28.1%

Saturated Fat 5.7 g28.4%

Trans Fat 0 g

Cholesterol 17.6 mg5.9%

Sodium 812.6 mg33.9%

Total Carbohydrates 45 g15%

Dietary Fiber 5.5 g22%

Sugars 2.2 g

Protein 14 g27.8%

Vitamin A 31.8% Vitamin C 98.5%

Calcium 26.8% Iron 14.3%

*Based on a 2000 Calorie diet

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Potato Rosettes Recipe