Potatoes Gremolada

Discussion in 'Food and nutrition' started by Edoc, Feb 14, 2004.

  1. Edoc

    Edoc Guest

    Potatoes Gremolada

    Yield: 6 servings

    1 small Lemon 1 cup Flat-leaf parsley- leaves; loosely packed 1 med Garlic clove 2 lb Small red potatoes;-
    unpeeled and quartered
    1/2 cup Heavy cream
    2/2 cup (1 Stick) unsalted butter;- room temperature 1 tsp Kosher salt

    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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