Burgonyakereg (potato Crust)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Archived, Hungary, Potatoes, Upload | 6 | Servings | |
INGREDIENTS
| 1 | lb | Potatoes |
| 2 | Eggs | |
| 2 | T | Butter, unsalted |
| 1 | T | Parsley, flat minced |
| Salt, to taste | ||
| Pepper, black to taste |
INSTRUCTIONS
Boil potatoes in their skins. Peel potatoes and force the pulp through a sieve. Let it cool. Mix into the seived pulp the eggs, butter, parsley, and salt and pepper to taste. Butter small tartlet shell or barquettes, or any little molds, and fill them with the potato mixture. Bake them in a 375F oven for 10 minutes. Turn out of the molds to serve. These make an excellent garnish for a roast. MM and upload by DonW1948@aol.com / CH File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Are you wrinkled with burden? Come to the church for a face-lift.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 116
Calories From Fat: 49
Total Fat: 5.5g
Cholesterol: 72.2mg
Sodium: 77.2mg
Potassium: 344.2mg
Carbohydrates: 13.4g
Fiber: 1.7g
Sugar: <1g
Protein: 3.7g