Yield: 4 Servings
|8 mediums||New potatoes|
|2 tablespoons||Olive oil|
|40||Milliliters Garlic -- minced or squeezed press|
|½ cup||Chopped scallions|
|2 eaches||Celery stalks -- finely|
|1 cup||Thinly sliced mushrooms|
|¾ cup||Chicken broth|
|3 tablespoons||Chopped fresh basil|
|1½ teaspoon||Italian seasonings - see --|
|Fresh parsley for garnish|
SOURCE: The Garlic Cookbook by David DiResta, copyright 1994, ISBN #1-55867-108-0. MM format by Ursula R. Taylor.
Brown flour in a dry skillet over medium heat, stirring occasionally, for 8 minutes and set aside.
Boil potatoes for 18 minutes, or until tender. Drain and submerge potatoes in cold water. Slice or cube potatoes and set aside. Heat butter and olive oil in a deep skillet. Saute garlic for 2 minutes over medium heat. Add scallions, celery and mushrooms. Saute for 3 minutes. Add chicken broth, basil, honey, Italian Seasonings and salt. As soon as liquid begins to boil, slowly whisk in flour. Add potatoes and simmer for 3 to 5 minutes, or until potatoes are warm.
Mix thoroughly and serve at room temperature with sprigs of fresh parsley.
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