Small spring potatoes,
cooked until just tender, are masked in a Parmesan-spiked cream
sauce. Menu them with sautéed pork chops and fresh green
peas.
Steamed
New Potatoes with Parmesan
- 18 small new potatoes,
unpeeled
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon seasoned salt
1/8 teaspoon ground nutmeg
1/3 cup freshly grated Parmesan cheese
- Cover potatoes with water
in a large saucepan, bring to a boil, cover, lower heat and simmer
until tender, about 8 to 12 minutes. Drain, keep warm.
- In medium saucepan over
medium-high heat, melt butter and whisk in flour. Whisk in milk,
stirring constantly until thickened. Season sauce with salt and
nutmeg. Stir in cheese.
- Pour sauce over potatoes
and stir to coat.
Serves 6.
Recipe provided courtesy
of Pork, The Other White Meat.
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