Tuesday, September 20, 2011

Parsley Potatoes



Here's a quick recipe for this week's amazing parsley:



2 pounds potatoes, peeled and cut



1/2 cup butter, melted (if you've never churned your own butter, this is a great recipe to try with your own butter....simply choose pure cream (no additives...yes read the label..most basic grocery stores order and sell cream with preservatives). Pour into a mixer's bowl. Whip until the buttermilk separates from the butter. Pour off buttermilk and reserve for another use. What remains is pure butter. Salt lightly to taste.



1/2 cup finely chopped parsley. I use a Cuisinart for this, but a good knife will do the job



one crushed garlic clove






Cook potatoes until tender but DONT overdo. Drain and combine with butter and parsley; and garlic. Gently toss ingredients and salt to taste. Serve warm.

1 comment:

K.M said...

I just made the parsley potatoes and they are delicious! Thanks for the great recipes, and fresh produce!