REC - Parmesan-Prosciutto Mashed Potatoes / Port Glazed Carrots - RFCCookbook page 27
 

REC - Parmesan-Prosciutto Mashed Potatoes / Port Glazed Carrots - RFC
Cookbook page 27

rec.food.cooking - cookbook - page 27
Soups, Salads & Vegetables

Parmesan-Prosciutto Mashed Potatoes

These potatoes are so good, they could easily steal the thunder from
your main dish. Great with beef or pork. To prepare this recipe ahead
of
time, complete all steps through seasoning with pepper. Cover and
chill
up to 6 hours. To rewarm, stir over low heat, adding more milk by
tablespoonfuls, if desired.


1-1/2 pounds (700 g) russet potatoes, peeled and cubed
3 cloves garlic, peeled
2 tablespoons unsalted butter
2 ounces (60 g) prosciutto, thinly sliced, finely chopped
1/4 teaspoon dried thyme
1/2 cup (120 ml) skim milk, or more if needed
1/2 cup (about 90 g) Parmesan cheese, freshly grated
freshly ground black pepper to taste
2 tablespoons Parmesan cheese

Cook potatoes and garlic in large pot of boiling water until potatoes
are
very tender, about 15 minutes. Drain; return potatoes and garlic to
same
pot.

Meanwhile, melt butter in heavy small saucepan over medium heat. Add
chopped prosciutto and thyme and saute until fragrant, about 2
minutes.

Add prosciutto mixture and 1/2 cup (180 ml) milk to potatoes and
garlic.
Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix
in
1/2 cup (90 g) cheese. Season with pepper. Transfer potatoes to bowl.
Sprinkle lightly with 2 tablespoons cheese; serve.

Yield: 4 cups. Serves 8. Preparation time: 45 min. Adapted from Bon
Appetit magazine.

Source: Damsel In Dis Dress - Minnesota, USA


Port Glazed Carrots

1 pound (450 g) baby carrots

Sauce:
2 tablespoons port wine
2 tablespoons melted butter
2 tablespoons brown sugar sauce
1/4 cup (60 ml) port wine
2 tablespoons honey
1/4 teaspoon Worcestershire

Preheat oven to 325F (165C). Clean carrots and cook in wine until
tender crisp, stirring frequently. While carrots are cooking, combine
sauce ingredients. Place carrots in a 7x11 inch (20x30 cm) pan. Pour
sauce over the carrots. Bake for 15 minutes.

Source: Crash - Minnesota, USA

The Potatoes sound amazing! I would have never thought to boil the garlic with the potatoes . . . have been trying to make a good garlic-potato recipe. I am going to try this one tonight!!

Thanks for the post!