| 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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