Recipe for Potatoes and Vegetables in Tomatillo Cilantro Sauce - 5 
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Yield:
4
Ingredients:
Amount Ingredient
VEGETABLES: ----------------
2 lb chopped new potatoes cooked and chilled
(leftover potatoes)
2 x green onions
2 lrg garlic cloves
1 x peeled carrot coarsely grated
1 lrg parsnip or another carrot, peeled coarsely grated
1 x zucchini coarsely grated
1 bn fresh cilantro leaves chopped
----------------- SAUTE: ----------------
olive oil spray
4 tsp olive or canola oil up to 6 teaspoons
1/2 tsp ground cumin
salt and pepper coarsely ground
1 pch dried thyme leaves
1 pch dried oregano leaves
1/2 cup salsa verde
2 tbl defatted low-sodium vegetable broth or water
Instructions:
Instructions: 1. Prepare the vegetables:
* Potatoes should be evenly cut into bite-sized pieces and well chilled (leftover).
* Trim all but two inches of the stalk on the green onions. Trim the root. Chop into 1/4-inch rings. Roughly chop the garlic. Combine with the onions.
* Grate the carrot and parsnip.
* Grate the zucchini.
* Chop the cilantro.

2. Heat oil in sprayed wok or heavy-based skillet. Saute the onion and garlic for 1 to 2 minutes; do not burn the garlic. Add the cumin and stir to warm. Add the potatoes and toss to combine with the onion and garlic. Sprinkle with salt, pepper, thyme and oregano. Stir fry for 2 minutes or until potatoes are almost warmed through. Add the carrot and parsnip and stir fry for 2 minutes. Add the zucchini and half the cilantro and stir fry for 2 minutes.

3. Make a well in the center of the pan; add the salsa verde and stir to warm; add broth and water to thin if desired. Stir to combine the sauce with the vegetables. Shake a Western Spice blend over the potatoes. Stir to combine. Taste and adjust seasonings. Serve at once garnished with the remaining fresh cilantro.

TIPs:
*Good with yukon gold potatoes.
*Fresh sprigs of thyme and oregano may be substituted for dried herbs.
*See my recipe for Western Spice or use a chili or burrito spice blend.

Description: "Vegetarian. Left over potatoes with zucchini, carrot and parsnip and western spices"

Start to Finish Time:
"0:20"

NOTES : Western style side dish of potatoes and vegetables. Serve with spicy grilled chicken, fish or roasted acorn squash ring.

This recipe is a remake of the one that appears in the "Low Fat" volume of "Easy Meals" published by Parragon. That recipe made a salsa verde from scratch. We tried it using a bottled salsa of roasted peppers, onions and tomatillos. One thing about technique: The original recipe did not use leftover cold potatoes. If you want to make the potatoes ahead, undercook them and shock them in icy water to stop them from cooking on stored heat.

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