This week's thoup: Herbed Potato which we served with bacon crumbled on top and garlic bread to dip
Cook time: 20-30 minutes Yield: 5 servings
2 medium potatoes, peeled and diced
2 cups water
1 large onion, chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 1/2 cups milk
~Place potatoes and water in a large saucepan; cook over medium heat until tender. Meanwhile, in another saucepan, sauté onion & butter until tender. Stir in the flour, salt, thyme, rosemary, and pepper. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Add potatoes with cooking liquid; heat through.
Result: SO yummy and creamy and warm. Because of the rosemary and thyme, it felt very autumn-y. It's not so much for the health-conscious as the cold-and-want-something-warm-and-filling-conscious.
Adjustments: I diced a rib of celery and a clove or 2 of garlic and sautéed them with the onion. The flavor was a bit mild so next time I may substitute veggie broth for some or all of the water. Or up the herbs, or both. Actually, now that I think about it I'll probably drain the potatoes, add them then just stir in veggie broth until I like the consistency/flavor. Oh, and I'll double the recipe. We did *not* have enough leftovers.
1 comment:
Okay, I am so ready for that family compound we're always talking about. And we could have one of those giant kitchens like that family with the 19 kids has. Just think of the feasts we could brew up in digs like that! Plus, then you could get all the Molly time you wanted. And maybe I could get a little less. :)
Thanks for the recipe. One more to add to my list. Looks yummy, all thethe thoupth you keep makin'. Love ya!
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