1. Put the cream and mint leaves into a small HEAVY pan and simmer until cream is reduced to half. 2. Wash and scrape new potatoes. Place in a pan with enough water to cover, add salt, and boil for 15 minutes or until just tender. Drain and pierce each potato in 1 or 2 places so cream can be absorbed. 3. Sprinkle with salt and pepper. Pour minted sauce over and serve immediately.
This recipe can be doubled.
Recipe By : Jo Anne Merrill
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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