Recipe for Roasted Figs and Potatoes

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Yield:

Ingredients:

Amount	Ingredient
1/2 oz	Nonfat Veg Chicken Broth, Low Sod Or
	Vegetable Broth
1/2 cup	Red Wine
1 lrg	Onion Sliced
2 tbl	Olive Oil
1/2 lb	Potatoes Cut In 1 1/2" Chunks
1/2 cup	Flour
1 cup	Dried Figs Halved
8 x	Cloves Garlic Peeled
1/2 cup	Fresh Rosemary Sprigs

Instructions:

Instructions: Heat oven to 400F. In pan, bring broth and wine to a boil. In skillet over med heat, cook onions in hot oil, stirring, 5 min more. Stir in flour.

Stir in 3/4 C broth mixture; cook until thickened and put in ovenproof dish. Stir in figs, garlic and 2 Tbsp rosemary. Pour remaining liquid on top. Roast for 50 min, basting occasionally. Garnish with remaining rosemary.

Work Time: 15 min
Total Time: 1 hr, 15 min

This was extremely good!! We would not hesitate to serve it to company.

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