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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Steamed Potatoes with Butter and Herbs

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Steamed Potatoes with Butter and Herbs Empty Steamed Potatoes with Butter and Herbs

    Post by Lobo Tue 19 Jan 2016, 11:31 pm

    Steamed Potatoes with Butter and Herbs Img34l
    Steamed Potatoes with Butter and Herbs
    Steamed Potatoes with Butter and Herbs Translucent
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    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Servings: 6
    For perfectly steamed potatoes, prepare them in a copper V-shaped potato steamer known as a pomme-vapeur in French. Water boils quickly in the narrow rounded base, sending steam up and around the food, which rests on a perforated insert plate. The domed lid collects condensation, then redirects it down the sloping pan sides so food never gets soggy. Serve the potatoes alongside roasted or braised meats or poultry.






    • 20

    Ingredients:


    • 2 lb. small unpeeled Yukon Gold potatoes,
        scrubbed well
    • 2 Tbs. unsalted butter, at room temperature
    • 2 1/2 Tbs. chopped mixed fresh herbs,
        such as flat-leaf parsley, savory and thyme
    • Salt, to taste

    Steamed Potatoes with Butter and Herbs Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

    Directions:

    Fill a copper potato steamer with water to reach just below the ridge. Place the perforated insert plate inside the pan so it rests over the water. Set over medium heat and bring the water to a boil. Place the potatoes on top of the insert plate, cover and steam until the potatoes are tender when pierced with a knife, 20 to 25 minutes.

    Using tongs, transfer the potatoes to a warmed serving bowl. Add the butter and herbs and toss gently to combine. Season with salt. Serve immediately. Serves 6 to 8.
    Williams-Sonoma Kitchen.
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