| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 1 |
md |
Onion, minced |
| 2 |
|
Scallions, white part only, thinly sliced |
| 3 |
|
Shallots, minced |
| 2 1/2 |
c |
Homemade veg. stock |
| 2 |
ts |
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 |
tb |
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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