| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Red potatoes |
| 1/3 |
c |
Whipping cream |
| 2 |
tb |
Dijon mustard |
| 1/4 |
c |
Fresh mint or parsley, chop |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
Place potatoes in pot of cold salted water to cover. Bring to boil and boil
for about 10 minutes, or until just tender. Drain well.
Slice potatoes thinly and return to pot. In a small bowl, mix together
cream and mustard. Stir into potatoes.
Simmer over a low heat until sauce is slightly thickened and partially
absorbed by potatoes. Stir in mint. Season with salt and pepper, if needed.
[if you like garlic, peel and slice three cloves and cook along with the
potatoes]
Source: Source: Food & Drink magazine, Autumn 94, by Liquor Control Board
of Ontario, Canada. Article by Lucy Waverman
Fall Feast menu:
Fall Feast - Corn Chowder
Fall Feast - Pork Tenderloin with Fall Vegetables
Fall Feast - Homestyle Potatoes [above]
Fall Feast - Pavlova
[-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Been misunderstood? Imagine how God feels”