Recipe - Parsley Potatoes

8 small Very new Potatoes;
1 tablespoon Whipped butter;
One fourth cup Fresh parsley; chopped
Salt and pepper to taste;

Pare a ring of skin from center of each potato. Place on a steamer
rack over boiling water, cover, and steam 15 to 20 minutes, until
potatoes are tender. Drain. Place butter and parsley in a serving
bowl; add potatoes. Serson with salt and pepper, toss and serve.
Food Exchange per serving: 1 STARCH/BREAD EXCHAGE + One half FAT EXCHANGE
CAL: 106; CHO: 6mg; CAR: 19g; SOD: 83mg; FAT: 2g;

Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her MealMaster

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip