| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats, Dairy |
Sami |
Potatoes |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Large boiling potatoes, thin skin, unpeeled |
| 10 |
|
Caraway seeds |
| 1 |
md |
Yellow onion, chop fine |
| 6 |
tb |
Vegetable oil |
| 1/4 |
c |
Red wine vinegar |
| 1/4 |
c |
Beef broth |
| 1 |
tb |
Dijon mustard |
| 1/2 |
tb |
Salt |
| 1/4 |
tb |
Fresh ground pepper |
| 16 |
lg |
Fresh basil leaves, spun dry |
| 1/2 |
c |
Fresh parsley, packed, spun dry |
| 1 |
cl |
Garlic, quartered |
| 2 |
tb |
Pine nuts, toasted til gold |
| 1 |
tb |
Fresh grated parmesan cheese |
| 1 |
tb |
Balsamic vinegar |
| 1/2 |
tb |
Salt |
| 1/3 |
c |
Olive oil, extra virgin |
INSTRUCTIONS
PESTO
In a kettle 2/3rds full of boiling salted water cool potatoes with caraway
seeds for 45 minutes, or until tender. Make pesto whil potatoes are
boiling. Mix all pesto ingredients, except olive oil, in a food processor
until basil and parsley are chopped fine, scraping down sides. With motor
running add oil in a slow stream and process until pesto is smooth. Drain
potatoes, discarding caraway seeds; cool. When potatoes are cool enough to
handle, peel and cut into 1/4" slices, transferring to a large heatproff
bowl. In a small non-reactive saucepan bring to a boil the remaining
ingredients; pour over potatoes. Toss potatoes with mixture and let stand
15 minutes. Drain potatoes in a colander, discarding liquid, and return to
bowl. Add pesto, tossing gently to coat. SOURCE: Gourmet Magazine, November
1995.
Posted to MC-Recipe Digest V1 #644 by Nancy Berry <nlberry@prodigy.net> on
Jun 11, 1997
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