| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 4 | Servings | ||
INGREDIENTS
| 2 | T | Unsalted butter |
| 1 | Onion, minced | |
| 2 | Scallions, white part only | |
| thinly sliced | ||
| 3 | Shallots, minced | |
| 2 1/2 | c | Homemade veg. stock |
| 2 | t | Finely chopped fresh thyme |
| or tarragon I won't have | ||
| fresh but will soak some | ||
| of my homegrown dried | ||
| herbs | ||
| 2 | c | Firmly packed smooth |
| homemade mashed potatoes | ||
| 1/4 | c | Dry white wine |
| Salt and pepper to taste | ||
| 3 | T | Chopped fresh chives to |
| garnish optional |
INSTRUCTIONS
(variation of recipe in The International Spud cookbook) In heavy 2-3 quart saucepan over med-high heat, melt the butter. Add the onion, scallions and shallots; cook, stirring, until soft but not browned. Stir in the stock and herb and bring to a boil, stirring occasionally. Gradually stir in the potatoes, a cup at a time. Bring to a second boil. Reduce heat to low, stir in the wine; simmer 5 minutes, stirring occasionally. Season with salt and pepper. Serve in bowls, garnished with chives if desired (and available!) Posted to JEWISH-FOOD digest V97 #050 by cofarb@aiusa.com (Mark Cohen) on Feb 14, 1997.
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