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| 14 1/2 x ca. 30 g | Nonfat Veg Chicken Broth; Low Sod, Or Vegetable Broth |
| 1/2 Tasse | red wine |
| 1 gross | onion sliced |
| 2 Esslöffel | olive oil |
| 2 1/2 x ca. 450 g | Potatoes; Cut In 1 1/2" Chunks |
| 1/2 Tasse | flour |
| 1 Tasse | Dried Figs; Halved |
| 8 | Cloves garlic peeled |
| 1/2 Tasse | Fresh Rosemary Sprigs; Torn In Pieces, Divided |
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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.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie. Com>
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