| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 2 | Servings | ||
INGREDIENTS
| 1 | sm | Onion, chopped fine |
| 1 1/2 | tb | Unsalted butter |
| 1 | Boiling potato (about 1/4 pound), cut into 1/4-inch dice and reserved in a bowl of cold water | |
| 1 | tb | All-purpose flour |
| 1 | c | Canned chicken broth |
| 2 | tb | Heavy cream |
| 1/2 | c | Frozen peas, thawed |
| 1 1/4 | c | Diced cooked turkey breast |
| 2 | tb | Sliced almonds, toasted lightly |
INSTRUCTIONS
COOKING LIVE SHOW #CL8771 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved In a skillet cook the onion in the butter over moderate heat, stirring occasionally, until it is just golden. While the onion is cooking, in a saucepan of boiling salted water boil the drained potato, for 5 to 8 minutes, or until it is tender, and drain it. Stir the flour into the onion mixture and cook the roux, stirring, for 3 minutes. Add the broth, bring the mixture to a boil, stirring, and simmer it, stirring, for 3 minutes. Add the cream and cook the mixture over moderate heat, stirring, for 1 minute. Add the peas, potato, and turkey and cook the mixture, stirring, for 5 minutes, or until the sauce is absorbed. Transfer the hash to a serving dish and sprinkle it with the almonds. Yield: 2 servings Posted to FOODWINE Digest 03 Dec 96 From: "Marie D. Pinho" <[email protected]> Date: Tue, 3 Dec 1996 19:00:03 -0500
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