| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Chicago |
Salads |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
New red-skinned potatoes; or yellow-fleshed |
| 2 |
|
Jalapeno peppers |
| 1/2 |
|
Onion |
| 6 |
|
Plump tomatillos; husks removed |
| 3 |
|
Garlic cloves; peeled |
| 1 |
c |
Cilantro leaves |
| 1 |
tb |
To 2 tb vegetable oil; opt |
| 1 |
|
Lime; grated zest and juic |
|
|
Salt |
| 2 |
|
Hard-cooked eggs |
| 6 |
|
Radishes; for garnish (up To 8) |
|
|
Fresh cilantro sprigs; for garnish |
INSTRUCTIONS
1. If the skins on the potatoes look fresh, leave them on. Otherwise, peel
the potatoes and then slice them into rounds about 1/4 inch thick. Steam
them in a vegetable steamer until they are tender but still firm.
2. While they are steaming, make the sauce: Slice the jalapenos in half and
take out the seeds. Cut the onion into several large pieces. Bring a few
cups of water to a boil and add the tomatillos, jalapenos, onion and
garlic. Simmer until the tomatillos turn from bright green to dull, 10 to
15 minutes; then drain. Transfer vegetables to a food processor or blender,
add the cilantro, and puree. Stir in the optional oil, lime zest and juice.
Season with salt to taste.
3. Arrange the potatoes on a platter or in a shallow bowl. Slice the eggs
and intersperse them with the potatoes. Ladle the sauce over all. Garnish
with the radishes and cilantro sprigs.
Suggestion: For a hotter sauce, reserve half the garlic and jalapenos, then
add them, uncooked, to the tomatillos as they are being pureed.
From "The Savory Way," by Deborah Madison. Chicago Tribune 3/27/94.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on May 15,
1998
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