Tops Friendly Markets Recipes

https://www.topsmarkets.com/Recipes/Detail/8221/Asparagus_Cauliflower_Veggie_Tots

Asparagus Cauliflower Veggie Tots

Yield: 5 servings

Preparation Time: 15 min; Cook: 30 min

Ingredients

Yogurt Ranch Dip:

1/2 cup nonfat Greek yogurt

3 Tablespoons milk

1/2 teaspoon McCormick Garlic Powder

1/2 teaspoon McCormick Thyme Leaves

1/4 teaspoon McCormick Dill Weed

Veggie Tots:

12 stalks asparagus, ends trimmed

4 small carrots, peeled

2 cups cauliflower florets

1 1/4 cups panko bread crumbs, divided

1/2 cup finely shredded Cheddar cheese

1 1/2 teaspoons McCormick Paprika

1 teaspoon McCormick Thyme Leaves

1/2 teaspoon McCormick Garlic Powder

1/4 teaspoon McCormick Black Pepper, ground

Nutrition Facts

Yield: 5 servings

Approximate Nutrient Content per serving:

Calories: 140

Calories From Fat: 36

Total Fat: 4g

Saturated Fat: 3g

Cholesterol: 11mg

Sodium: 139mg

Total Carbohydrates: 18g

Dietary Fiber: 3g

Protein: 8g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

For the Dip:
Mix all dip ingredients in small bowl until well blended. Cover. Refrigerate until ready to serve.

For the Tots:
Preheat oven to 425 degrees F.

Place asparagus and carrots in food processor; cover. Process until coarsely chopped. Add cauliflower; cover. Process again until coarsely chopped. Add 1/4 cup of the panko and remaining ingredients; cover and pulse until well blended. Squeeze veggie mixture dry in a large piece of cheesecloth.

Shape the veggie mixture, one tablespoonful at a time, into balls then form into a "tot" shape. If the veggie tots do not hold their shape, refrigerate 20 to 30 minutes. Roll tots in remaining 1 cup panko to coat. Place on baking sheet sprayed with no stick cooking spray.

Bake 30 minutes or until golden brown and crisp, turning once. Serve veggie tots with Yogurt Ranch Dip.

Please note that some ingredients and brands may not be available in every store.

This recipe originally appeared on www.mccormick.com

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