| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Gma1 |
1 |
servings |
INGREDIENTS
| 4 |
c |
Peeled and diced white potatoes; (about 2 pounds) |
| 1 1/2 |
ts |
Salt |
| 1/4 |
c |
Heavy cream |
| 1/4 |
c |
Unsalted butter; cut into cubes (1/2 |
|
|
; stick) |
| 1 |
|
Head roasted garlic |
| 2 |
c |
Thoroughly washed stemmed; and roughly torn |
|
|
; spinach |
| 1/4 |
ts |
Freshly ground white pepper |
| 1 |
|
Head garlic |
| 1/2 |
ts |
Olive oil |
| 1 |
pn |
Salt |
| 1 |
pn |
Freshly ground black pepper |
INSTRUCTIONS
ROASTED GARLIC
Combine the potatoes and 1 teaspoon of the salt in a large saute pan
over medium heat. Cover the potatoes with water and cook until
fork-tender, about 20 minutes. Drain.
Return the potatoes to the pan and, over low heat, stir them with a
fork or wire whisk for about 2 minutes to dehydrate them. Add the
cream, butter, garlic, and spinach. Stir to mix well. Add the
remaining 1/2 teaspoon salt and the white pepper. Mix well. Serve
immediately.
Serves 5
Roasted Garlic:
Preheat the oven to 400 degrees F.
Cut a small square of aluminum foil. Cut the garlic head in half and
place on the foil. Drizzle both halves with the oil and season with
the salt and pepper. Bring the ends of the foil together to make a
small bag or pouch. Bake until the garlic is tender, about 45 minutes.
Remove the bag from the oven and carefully open it up a bit. Return
to the oven and let cool. Remove the flesh by squeezing each half
clove between your thumb and index finger.
Use immediately or refrigerate in a little olive oil in an airtight
container for 2 to 3 days.
From Louisiana Real and Rusticup
Converted by MC_Buster.
NOTES : From Chef and author Emeril Lagasse
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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