Potatoes Gremolada Recipe


Ingredients

1 small lemon
1 cup flat-leaf parsley leaves, loosely packed
1 medium garlic clove
2 lb small red potatoes, unpeeled and quartered
1/2 cup heavy cream
1 stick unsalted butter, room temperature
1 tsp kosher salt


Directions

1) Using a sharp vegetable peeler, cut away the zest of the lemon in
strips, taking care not to include any of the bitter white pith. On a
cutting board finely chop the zest with the parsley and garlic. 2)
Place the potatoes in a medium saucepan and add enough water to cover
them by 1 inch. Bring to a boil over high heat. Reduce the heat to
moderately high and cook the potatoes until tender, approximately 15
minutes. 3) Drain the potatoes in a colander and return them to the
sauce pan. Using a potato masher, mash potatoes over a very low heat,
gradually incorporating the heavy cream and the butter. Stir in the
salt and the gremolada and serve immediately.


Servings: 6 servings

 

 

Potatoes Gremolada Recipe brought to you by Recipe Ideas


Categories: Potato; Vegetable


The History of Recipes

It is quite feasible to follow the history of recipes way back into the distant past, at least as far back as pharonic Egypt, and possibly even further. Interesting though that maybe, in the main part, these ancient cookbooks were just primitive hieroglyphic or cunieform instructions for preparing food.

Moving on, there are two recipe books which were published in the 1300s ; a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these two books are not about the indian food that is familiar to us all today, but instead accounts of the types of food on the menus of the rich and powerful of that period.

By the advent of the 1900s, recipe books are highly popular mostly as a result of higher levels of literacy, more spare time and having more disposable income.

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We hope you enjoy this Potatoes Gremolada recipe.

 


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