| 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
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