| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
New potatoes,; scrubbed and peeled |
| 1 |
|
Shallot,; chopped |
| 3 |
tb |
Butter |
| 2 |
tb |
Parsley,; chopped |
| 3 |
tb |
Lemon juice |
| 2 |
ts |
Finely chopped fresh tarragon (optional) |
| 1 |
tb |
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>
A Message from our Provider:
“Better to face the truth now, than after death”