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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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In 'Yummy Potatoes' by Marlena Spieler Ingredients:
8 medium waxy potatoes, cut into 1-inch chunks (about 1 1/2 lb.) |
1 1/2-2 medium carrots, cut into small dice |
1 stalk celery, including some of the leaves, chopped |
2 cups low sodium broth (chicken or beef) |
1 cup water |
2 cups heavy cream |
2 dill pickles, shredded (or finely chopped) |
1/4 cup pickle juice (about) |
1/4-1/2 cup coarsely chopped fresh dill (about half a bunch) |
salt |
fresh ground black pepper |
Directions:
1. Combine the potatoes, carrots, and celery in a pot with broth and water.
2. Cook until the carrots are still bright orange and full of flavor, and the potatoes are just tender, about 15-25 minutes.
3. Add in the cream and warm through for about 5 minutes.
4. Stir in the pickles and pickle brine, then warm through and cook for about 5 minutes.
5. Stir in the chopped dill; season to taste with salt and pepper.
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