Potatoes Gremolada
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| yield: 6 servings |
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| 1 small | lemon |
| 1 cup | flat-leaf parsley- leaves; loosely packed |
| 1 medium | garlic clove |
| 2 lb. | small red potatoes;- unpeeled and quartered |
| 1/2 cup | heavy cream |
| 1/2 cup | (1 stick) unsalted butter;- room temperature |
| 1 tsp | kosher salt |
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| using a sharp vegetable peeler, cut away the zest of the lemon in |
| strips, taking care not to include any of the bitter white pith. on a |
| cutting board finely chop the zest with the parsley and garlic. |
| place the potatoes in a medium saucepan and add enough water to cover |
| them by 1 inch. bring to a boil over high heat. reduce the heat to |
| moderately high and cook the potatoes until tender, approximately 15 |
| minutes. |
| drain the potatoes in a colander and return them to the |
| sauce pan. using a potato masher, mash potatoes over a very low heat, |
| gradually incorporating the heavy cream and the butter. stir in the |
| salt and the gremolada and serve immediately. |
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| http://www.recipesource.com/fgv/vegetables/potatoes/potatoes-gremolada1.html |
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| (ID: 8767) Mirror: rec.food.recipes: Sat, Feb 14, 2004 |