I was having this craving for tiny Yukon gold potatoes, the little new sized ones, and got rewarded at the farmers market over the weekend. The dish was one that came together as they potatoes and carrots steamed together! It was just what I had craved, even though I had no real idea what I wanted till I started eating.
As for the Laughing Cow cheese used, any flavor could be used. I just happen to have 4 circles of the lower fat Swiss…why I bough the 4 pack at Costco I have no idea. I will be eating it for a loooooong time.
Yukons and Carrots
Ingredients:
- 1 lb Yukon Gold potatoes, small “new” size
- 1 bunch fresh carrots (around a lb)
- 15 ounce can garbanzo beans, rinsed and drained
- 2 Tbsp extra virgin olive oil
- 1 tsp Italian herb seasoning
- ¼ tsp ground black pepper
- 3 wedges Laughing Cow lower fat Swiss
Directions:
Wash the potatoes and quarter, add to a steaming basket.
Trim the carrots and cut into wedges about the same size as the potatoes, add to the steaming basket.
Steam until tender.
Meanwhile in a large skillet heat the oil over medium heat, add the garbanzo beans and pan fry for a couple of minutes, until turning golden. Turn down to medium-low and add the seasoning, shake to combine. Drain the potatoes well and add into the skillet, stir to combine and cook for a couple of minutes more.
Take off the heat and stir in the cheese until it melts through.
Serves 2-3 as a main meal, 4-6 as a side dish.