| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
2 |
Servings |
INGREDIENTS
| 1 |
sm |
Onion, chopped fine |
| 1 1/2 |
tb |
Unsalted butter |
| 1 |
|
Boiling potato (about 1/4 pound), cut into 1/4-inch dice and reserved in a bowl of cold water |
| 1 |
tb |
All-purpose flour |
| 1 |
c |
Canned chicken broth |
| 2 |
tb |
Heavy cream |
| 1/2 |
c |
Frozen peas, thawed |
| 1 1/4 |
c |
Diced cooked turkey breast |
| 2 |
tb |
Sliced almonds, toasted lightly |
INSTRUCTIONS
COOKING LIVE SHOW #CL8771
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
In a skillet cook the onion in the butter over moderate heat, stirring
occasionally, until it is just golden. While the onion is cooking, in a
saucepan of boiling salted water boil the drained potato, for 5 to 8
minutes, or until it is tender, and drain it. Stir the flour into the onion
mixture and cook the roux, stirring, for 3 minutes. Add the broth, bring
the mixture to a boil, stirring, and simmer it, stirring, for 3 minutes.
Add the cream and cook the mixture over moderate heat, stirring, for 1
minute. Add the peas, potato, and turkey and cook the mixture, stirring,
for 5 minutes, or until the sauce is absorbed. Transfer the hash to a
serving dish and sprinkle it with the almonds. Yield: 2 servings
Posted to FOODWINE Digest 03 Dec 96
From: "Marie D. Pinho" <mpinho@EROLS.COM>
Date: Tue, 3 Dec 1996 19:00:03 -0500
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