Yukon Gold Potatoes With Clarified Sorrel Butter.
From twill10 10 years ago
- 30 mins. to make
- Serves 8
good dish Common sorrel or garden sorrel, often simply called sorrel, is a perennial herb in the family Polygonaceae. Other names for sorrel include spinach dock and narrow-leaved dock. It is a common plant in grassland habitats and is cultivated as a garden herb or leaf
Ingredients
- Yukon Gold Potatoes with clarified Sorrel butter. shopping list
- Ingredients Nutrition shopping list
- Servings 8 Units US shopping list
- 3 lbs yukon gold potatoes, peeled and cut into 1 1/2-inch pieces shopping list
- 1⁄4 cup clarified butter shopping list
- 2 tablespoons chopped fresh flat-leaf parsley ( or chopped sorrel) shopping list
- 1⁄2 teaspoon salt shopping list
- 1⁄4 teaspoon fresh ground black pepper shopping list
- 1 garlic clove, minced shopping list
How to make it
- Directions
- Place potatoes in a saucepan; cover with water. Bring to a boil.
- Reduce heat; simmer 2 minutes.
- Drain and let stand for 2 minutes.
- To clarify butter: Place 1/2 cup butter in a medium saucepan over medium low heat; cook 5 minutes or until butter is completely melted.
- Skim solids off top with a spoon and discard solids.
- Slowly pour remaining butter out of pan leaving remaining solids in pan; discard those solids. You will have about 1/3 cup of butter (a little more than you need for this recipe).
- Heat 1/4 cup clarified butter in a large nonstick skillet over medium-high heat.
- Add potatoes to pan; reduce heat to medium, and cook 20 minutes or until tender and browned, stirring occasionally.
- Stir in parsley ( or sorrel) and remaining ingredients; cook 30 seconds.
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