Parsley And Chives Potatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Import, New, Text | 1 | Servings | ||
INGREDIENTS
| 2 | lb | New potatoes, scrubbed and |
| peeled | ||
| 1 | Shallot, chopped | |
| 3 | T | Butter |
| 2 | T | Parsley, chopped |
| 3 | T | Lemon juice |
| 2 | t | Finely chopped fresh |
| tarragon optional | ||
| 1 | T | Finely chopped fresh chives |
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
Place the potatoes in water to cover. Bring to the boil and cook until tender, about 20 to 30 minutes. Drain. Set aside. In a saucepan, saute the shallot in butter until tender. Add the parsley, lemon juice, tarragon and chives to taste. Season with salt and pepper. When ready to serve, reheat the herb butter and add the potatoes, just to heat through. Yield: 4 to 6 servings Recipe By :NATHALIE DUPREE COOKS SHOW #ND7093 Posted to MC-Recipe Digest V1 #271 Date: Thu, 31 Oct 1996 08:37:32 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 644
Calories From Fat: 313
Total Fat: 35.7g
Cholesterol: 91.6mg
Sodium: 354.1mg
Potassium: 1863.7mg
Carbohydrates: 77.5g
Fiber: 2.8g
Sugar: 5.6g
Protein: 12.7g