| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
April 1993 |
1 |
servings |
INGREDIENTS
| 1 1/4 |
lb |
Russet; (baking) potatoes |
|
|
; (about 2 large) |
| 3 |
c |
Thinly sliced cabbage |
| 1/2 |
c |
Milk; scalded |
| 2 |
tb |
Unsalted butter; cut into bits and |
|
|
; softened |
INSTRUCTIONS
Peel the potatoes and cut them into 1-inch pieces. In a saucepan
cover the potatoes with salted water and simmer them, covered, for 15
minutes, or until they are tender. While the potatoes are simmering,
in a steamer set over boiling water steam the cabbage for 5 minutes,
or until it is tender. Drain the potatoes in a colander, force them
through a ricer or the medium disk of a food mill into a bowl, and
stir in the milk, the butter, the cabbage, and salt and pepper to
taste.
Serves 2.
Gourmet April 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”