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Ingredientes
- 2 lb Boiling Potatoes
- 1 quart Chicken Stock
- 6 Tbsp. Butter
- 1/4 tsp Marjoram
- 1 c. Celery -- minced
- 1/2 tsp Salt
- 1 c. Carrots -- finely minced Pepper -- fresh grind
- 1/4 c. Parsnips -- diced
- 1/2 c. Mushrooms -- minced
- 2 Tbsp. Flour
Direcciones
- Cook potatoes for 6-8 minutes. in boiling water to cover, then peel, and dice them into 0.5 in chunks. Heat butter in heavy 4-quart sauce pan. Add in potatoes.
- celery, parsnips, onions, and carrots. Cook, uncovered, stirring occasionly till lightly browned. Sprinkle with flour, and stir till well coated. Add in stock, marjoram, salt, pepper, and mushrooms. Bring to a boil, stirring constantly. Reduce heat to very low, and partially cover pot. Simmer for 25 minutes. till potatoes are tender. Taste for seasoning...
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 499g | |
| Recipe makes 4 servings | |
| Calories 337 | |
| Calories from Fat 157 | 47% |
| Total Fat 17.86g | 22% |
| Saturated Fat 11.1g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 836mg | 35% |
| Potassium 1118mg | 32% |
| Total Carbs 38.62g | 10% |
| Dietary Fiber 6.4g | 21% |
| Sugars 3.59g | 2% |
| Protein 7.16g | 11% |
