| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 1 | Servings | |
INGREDIENTS
| 4 | Idaho Potatoes, peeled and finely diced | |
| 1 | tb | Chopped shallots |
| 1 | tb | Olive oil 3 cups heavy cream |
| 2 | tb | Parmesan cheese |
| 1/2 | tb | Fresh chopped lemon thyme salt and pepper to taste |
INSTRUCTIONS
Blanch Idaho Potatoes by boiling for 7 minutes, then drain and set aside. Saut shallots in olive oil over medium heat 3 minutes or until soft. Add cream and boil rapidly until mixture thickens and is reduced by 1/4. Stir in cheese, potatoes, thyme, salt and pepper to taste. (Makes 4 servings) From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“If God is your Copilot – swap seats!”