Modern Veg Kitchen -- Pot-Roasted Potatoes and Shallots

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Pot-Roasted Potatoes and Shallots with Rosemary and Thyme

 

Recipe By :The Modern Vegetarian Kitchen, Peter Berley

Serving Size : 4 Preparation Time :0:00

Categories : The Modern Vegetarian Kitchen

 

Amount Measure Ingredient -- Preparation Method

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3/4 pound tiny red potatoes

3/4 pound tiny white potatoes

3/4 pound shallots

2 tablespoons extra virgin olive oil

1 sprig rosemary

1 sprig thyme

2 bay leaves

1 1/2 teaspoons coarse sea salt

freshly milled black pepper

finely chopped parsley for garnish

 

Preheat the oven to 450ºF.

 

Combine the potatoes in a heavy 3-quart casserole or enameled cast-iron pot with

a lid. Slice off the tops of the shallots. Scrub the roots but leave intact.

Make a vertical slit on the side of each shallot with the tip of a sharp knife

and peel off the skins. Add them to the pot with the potatoes. Add the oil,

rosemary, thyme, bay leaves, salt, and pepper to taste. Toss lightly to coat

with the oil.

 

Cover the pot and roast for 45 minutes, shaking the pot occasionally for even

browning. It is done when the potatoes are creamy on the inside but still hold

their shape, and the shallots are well caramelized.

 

Serve sprinkled with chopped parsley.

 

S(ISBN):

" 0-06-039295-9 "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 261 Calories; 7g Fat (23.8% calories from

fat); 6g Protein; 46g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 726mg

Sodium. Exchanges: 2 Grain(Starch); 3 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 904716 904219 0 0 0 0 0 4860 0 0