Friday, October 29, 2010

80--- Hot German Potato & Roasted Root Salad

This is a potato salad that does not have to be confined to picnic season! You can also add turnips, beets and celery root to this salad if you choose. It would be a lovely side dish to a lean slice of roast or baked chicken breast.

In a German potato salad (from southern Germany, as I understand), the mayonnaise is replaced by vinegar... and bacon, and it is served warm.


Hot German Potato & Roasted Root Salad

Serves 6

1 1/2 lb fingerling potatoes, washed

3 carrots, peeled and sliced

3 parsnips, peeled and sliced

1/2 red onion, coarsely chopped

2 tsp vegetable seasoning

2 tsp olive oil

1/2 cup white wine vinegar

2 Tbsp flour

4 slices Canadian bacon, sliced thin

3 Tbsp honey

2 Tbsp water

Parsley flakes (for garnish)

Preheat oven to 400 degrees. In a baking dish, combine potatoes, carrots, parsnips, and onion slices. In a bowl, mix vegetable seasoning mix and olive oil. Add oil mixture to potatoes and toss to coat. Bake for ~45 minutes, or until vegetables are cooked through.

Combine vinegar, honey, flour and water in a bowl, whisk to mix. In a skillet over medium-high heat, crisp Canadian bacon strips. Add vinegar mixture to bacon and stir continually until thickened. Remove from heat.

Add vinegar & bacon mixture onto roasted vegetables, toss to coat. Garnish with parsley flakes.

Nutrition Info per 1/2 cup: 178 calories, 4 g fat, 5 g protein, 31 g carbohydrates

No comments:

Post a Comment