Creamed Potatös With Spinach And Roasted Garlic
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4 Tas. peeled and diced white potatös; (about 2 poun
1 Tl. salt
1 Tas. heavy cream
1 Tas. unsalted butter; cut into cubes (1/2
1 head roasted garlic
2 Tas. thoroughly washed stemmed; and roughly torn
1 Tl. freshly ground white pepper
1 head garlic
1 Tl. olive oil
1 Prise salt
1 Prise freshly ground black pepper
Combine the potatös and 1 teaspoon of the salt in a large saute pan over
medium heat. Cover the potatös with water and cook until fork-tender,
about 20 minutes. Drain.
Return the potatös to the pan and, over low heat, stir them with a fork
or wire whisk for about 2 minutes to dehydrate them. Add the cream,
butter, garlic, and spinach. Stir to mix well. Add the remaining 1/2
teaspoon salt and the white pepper. Mix well. Serve immediately.
Preheat the oven to 400 degrees F.
Cut a small square of aluminum foil. Cut the garlic head in half and
place on the foil. Drizzle both halves with the oil and season with the
salt and pepper. Bring the ends of the foil together to make a small bag
or pouch. Bake until the garlic is tender, about 45 minutes.
Remove the bag from the oven and carefully open it up a bit. Return to
the oven and let cool. Remove the flesh by sqüezing each half clove
between your thumb and index finger.
Use immediately or refrigerate in a little olive oil in an airtight
container for 2 to 3 days.
>From Louisiana Real and Rusticup
Converted by MC_Buster.
NOTES : From Chef and author Emeril Lagasse
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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