Potatoes Gremolada
 
yield: 6 servings 
 
1 small  lemon
1 cup  flat-leaf parsley- leaves; loosely packed
1 medium  garlic clove
2 lb.  small red potatoes;- unpeeled and quartered
1/2 cup  heavy cream
1/2 cup  (1 stick) unsalted butter;- room temperature
1 tsp  kosher salt
 
using a sharp vegetable peeler, cut away the zest of the lemon in 
strips, taking care not to include any of the bitter white pith. on a 
cutting board finely chop the zest with the parsley and garlic. 
place the potatoes in a medium saucepan and add enough water to cover 
them by 1 inch. bring to a boil over high heat. reduce the heat to 
moderately high and cook the potatoes until tender, approximately 15 
minutes. 
drain the potatoes in a colander and return them to the 
sauce pan. using a potato masher, mash potatoes over a very low heat, 
gradually incorporating the heavy cream and the butter. stir in the 
salt and the gremolada and serve immediately. 
 
http://www.recipesource.com/fgv/vegetables/potatoes/potatoes-gremolada1.html 
 
 
-- 
(ID: 8767) Mirror: rec.food.recipes: Sat, Feb 14, 2004


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