| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Latimes3 |
8 |
servings |
INGREDIENTS
| 2 1/2 |
lb |
Red potatoes |
| 1 |
lb |
Turnips |
| 1 |
ts |
Wasabi paste |
| 2 |
tb |
Chicken or vegetable broth |
| 1 1/2 |
ts |
Salt |
|
|
Cracked mixed peppercorns |
|
|
Chives; chopped |
INSTRUCTIONS
Peel red potatoes and cut into 2-inch chunks. Put potatoes in bowl of cold
water as you peel them to prevent discoloration. Peel turnips and cut into
2-inch chunks. Steam potatoes and turnips in large steamer until
fork-tender, about 30 minutes. Put potatoes and turnips through ricer.
Blend together wasabi paste and chicken broth. Stir into potatoes along
with salt and bit of cracked peppercorns. Spoon into warm serving bowl.
Garnish with additional cracked peppercorns and a few snipped chives.
Yields 8 (1/2-cup) servings.
Each serving: 128 calories; 501 mg sodium; 0 cholesterol; 0 fat; 29 grams
carbohydrates; 4 grams protein; 1.11 grams fiber
Recipe Source: Los Angeles Times - 11-22-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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