| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chicago |
|
1 |
Servings |
INGREDIENTS
| 5 |
|
Heads young fresh garlic on the stem, cut in half vertically |
|
|
Vegetable oil; balsamic vinegar |
| 1 |
c |
Fingerling potatoes; washed, skins left on, about 1/4 pound |
| 1 |
ts |
Coarse salt |
| 6 |
|
Tarragon leaves; torn into small pieces (up to 8) |
| 1 |
ts |
Minced spring onion |
| 1/2 |
ts |
Balsamic vinegar |
| 1 |
pn |
Crushed red pepper flakes |
|
|
Salt; freshly ground black pepper to taste |
| 3 |
tb |
Extra-virgin olive oil |
INSTRUCTIONS
Chicago Tribune
Preparation time: 20 minutes Cooking time: 15 minutes Standing time: 15
minutes Yield: 4 servings
1. Heat oven to 425 degrees. Place garlic on baking sheet and drizzle
lightly with oil and vinegar. Cover with aluminum foil; bake until garlic
is soft, about 15 minutes. Allow garlic to cool and squeeze pulp from
skins. Set aside. 2. Cover potatoes with cold water in small saucepan; add
coarse salt. Heat to a boil over high heat. Reduce heat and simmer until
potatoes are just tender, 5 to 6 minutes. Drain; cover with cold water to
stop cooking. Drain. Place in medium bowl. 3. Combine 2 teaspoons of the
roasted garlic, tarragon, spring onion, 1/2 teaspoon vinegar, red pepper
flakes, salt and pepper in small bowl. Whisk in olive oil. Pour over
potatoes; let stand 15 minutes before serving. Test kitchen note: Small new
potatoes, quartered, can be substituted for fingerling potatoes.
Nutrition information per serving: Calories ...... 145 Fat ......... 10 g
Cholesterol .. 0 mg Sodium ...... 40 mg Protein ...... 1 g Carbohydrate ..
6 g Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@aol.com
on Aug 27, 1997
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