| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Finnish |
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Small white new potatoes or small Finnish potatoes |
| 2 |
c |
Dry white wine |
| 1/2 |
c |
White vinegar |
| 1 |
tb |
Unsalted butter |
| 1 |
ts |
Finely minced garlic |
| 1/4 |
c |
Finely minced shallots |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 1/4 |
c |
Chopped parsley |
| 1 |
tb |
Chopped fresh tarragon -OR- 1 teaspoon dried |
INSTRUCTIONS
Rinse unpeeled potatoes under cold water and place in 2-quart pan. Add
wine, vinegar, butter, garlic, shallots, salt and pepper. (If using dried
tarragon, add to wine and vinegar mixture.) Cover. Bring to boil over high
heat. Reduce heat to low and simmer until potatoes are tender, about 15
minutes.
Using slotted spoon, remove potatoes to serving platter and keep warm in
oven at 200 degrees. Cook wine-vinegar mixture over high heat, reducing by
1/3. Add parsley and fresh tarragon. Remove potatoes from oven and pour
sauce over top. Makes 4 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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