| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Idaho potatoes,peeled & chopped |
| 1/2 |
|
Tsp.salt |
| 1/4 |
c |
Dijon mustard |
| 2 |
tb |
Toasted mustard seeds |
| 2 |
c |
Hot chicken stock (up to 3) |
|
|
Salt & pepper to taste |
| 1/4 |
c |
Fresh parsley,finely chopped |
INSTRUCTIONS
Source:Self Magazine/March 1997
Boil potatoes in salted water until tender,about 15 to 20 minutes.
Drain,allow potatoes to stand for 5 minutes,then pass through ricer. Return
potatoes to pot. At low heat,add mustard seeds & stock. Stir until smooth.
Season with salt & pepper;add parsley before serving. Serves 4
Posted to EAT-L Digest 04 Mar 97 by Ali Bello <Vbell2623@AOL.COM> on Mar 4,
1997.
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