nutritional information

Per 3/4-cup serving:

  • Calories: 141
  • Protein: 3 g
  • Total Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 21 g
  • Cholesterol: 0 mg
  • Sodium: 82 mg
  • Fiber: 2 g
  • Sugar: 0 g
Vegan Gluten-Free

Sautéed New Potatoes en Persillade

Serves 8

A persillade is a mixture of minced parsley and garlic that’s often used to flavor simple Provençal dishes. Try stirring a persillade into the Spring Vegetable Minestrone instead of tarragon.
  • 1 cup parsley leaves, coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • 2 lb. new potatoes (6 cups)
  • 3 Tbs. olive oil

1. Combine parsley and garlic in mound on cutting board; mince until pieces are size of sesame seeds. Set aside.
2. Cook potatoes in boiling, salted water 8 to 10 minutes or until tender. Drain, and cool 10 minutes.
3. Cut potatoes into 1/2-inch-thick slices. Heat oil in large skillet over high heat. Add potatoes, and cook 2 minutes,
or until beginning to brown. Stir, and cook potatoes 5 minutes more, or until golden brown on all sides, tossing 2 or 3 times. Season with salt and pepper, if desired. Add persillade, and sauté 30 seconds, or until fragrant, making sure not to let garlic brown.

April 2010 p.45

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