New Potatoes With Basil Cream Sauce |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is sooo tasty! Great way to use summers yield of fresh basil. I know I have trouble coming up with ways to use it other than the obvious and this recipe is a good way to do so. You can also just use sliced regular potatoes. This recipe originally came from a southern living cookbook Ingredients:
2 lbs new potatoes, unpeeled and sliced |
2 tablespoons dry white wine |
2 tablespoons finely chopped shallots (chives work well too) |
1 1/2 cups whipping cream |
1/3 cup fresh basil |
1/4 teaspoon salt |
1 dash pepper |
Directions:
1. Cook potatoes in boiling salted water to cover until they can be easily pierced with a fork.
2. Drain, cover and put aside to keep warm while you make the sauce.
3. Combine wine and shallots in a large saucepan; bring to a boil and cook for one minute.
4. Add whipping cream; return to a boil; reduce heat and simmer 20 minutes, stirring frequently.
5. Stir in basil, salt and pepper; spoon sauce over potatoes and serve immediately.
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