Recipe - Roasted Figs And Potatoes

14 One half ounce Nonfat Veg Chicken Broth;
Low Sod, Or Vegetable Broth
One half cup Red Wine
1 lg Onion; Sliced
2 tablespoon Olive Oil
2 One half pound Potatoes; Cut In 1 1/2"
Chunks
One half cup Flour
1 cup Dried Figs; Halved
8 Cloves Garlic; Peeled
One half cup Fresh Rosemary Sprigs; Torn
In Pieces, Divided

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 Three fourths 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

Recipe by: First For Women, 3/8/99

Posted to EATLF Digest by Reggie Dwork reggie@reggie.com on May 25,
1999, converted by MM_Buster v2.0l.