Potato fantasy

Yield: 4 Servings

Measure Ingredient
2 tablespoons Flour
8 mediums New potatoes
2 tablespoons Butter
2 tablespoons Olive oil
40 \N Milliliters Garlic -- minced or squeezed press
½ cup Chopped scallions
2 eaches Celery stalks -- finely
\N \N Choped
1 cup Thinly sliced mushrooms
¾ cup Chicken broth
3 tablespoons Chopped fresh basil
2 teaspoons Honey
1½ teaspoon Italian seasonings - see --
\N \N Seperate recipe
⅛ teaspoon Salt
\N \N 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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