| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
French |
French, Vegetable |
1 |
Servings |
INGREDIENTS
| 4 3/8 |
lb |
Baking potatoes; peeled |
| 2 |
|
Onions; (omit onions and you might want to add basil or thyme or your favorite herb) |
| 3/8 |
c |
Butter; unsalted (for pareve use margerine) |
|
|
Nutmeg; freshly grated |
|
|
Salt |
|
|
Pepper; black; freshly ground |
INSTRUCTIONS
The bistros of Lyons are a potato lover's paradise. This version, typical
of the simple potato and onion mixtures typically served with roast meats
or steak, is quick and easy to prepare.
Boil or steam the potatoes until tender and mashable. Drain. Let the
poratoes rest for a few minutes. Coarsely mash with a fork, leaving a few
irregular chunks.
Preheat the broiler.
Halve the onions lengthwise; cut each half into thin half-moon rounds.
In a large skillet, melt 1/3 of the butter (or margarine) over medium-high
heat. Add the onions and saute until soft and golden, about 10 minutes.
Add 1/3 more of the butter (or margarine) and melt. Add the potatoes,
season generously with nutmeg, salt and pepper, and cook, tossing the
mixture about 2 or 3 more minutes.
Transfer the mixture to a gratin dish. Smooth with the back of a large
spoon, then dot with the remaining butter (or margarine).
Brown lightly under the broiler.
Serve immediately.
Recipe by: Patricia Wells, Bistro cooking, Arrow Books, 1992
Posted to JEWISH-FOOD digest by Lenore Gould <lenoreg@wwnet.com> on Oct 06,
1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”