Potatoes Gremolada Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 small: Lemon,
1 cup: Flat-leaf parsley leaves, loosely packed
1 medium: Garlic clove,
2 lbs: Small red potatoes, unpeeled and quartered
1/2 cup: Heavy cream,
1 Stick: unsalted butter, room temperature
1 tsp: Kosher salt,
Directions:
1) 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. 2)
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. 3) 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.
Source from luhu.jp
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. 2)
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. 3) 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.
Source from luhu.jp
Tags
Potatoes