| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Heavy cream |
| 2 |
tb |
Mint — chopped |
| 16 |
|
New potatoes |
|
|
Salt — to taste |
|
|
White pepper |
INSTRUCTIONS
1. Put the cream and mint leaves into a small HEAVY pan and simmer until
cream is reduced to half. 2. Wash and scrape new potatoes. Place in a pan
with enough water to cover, add salt, and boil for 15 minutes or until just
tender. Drain and pierce each potato in 1 or 2 places so cream can be
absorbed. 3. Sprinkle with salt and pepper. Pour minted sauce over and
serve immediately.
This recipe can be doubled.
Recipe By : Jo Anne Merrill
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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