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Ingredientes
- 1 1/2 lb Red Bliss potatoes, scrubbed (see Note)
- 2 doz small radishes, trimmed (or possibly use fewer larger ones, cut in half)
- 3 Tbsp. unsalted butter
- 1/2 c. chicken stock Coarse salt and freshly grnd white pepper
- 5 x -7 chives, cut into 1 inch pcs
Direcciones
- Using a 1 inch melon baller, scoop pcs from the potatoes and drop into a bowl of cool water to prevent discoloration. Do not worry about making them perfectly round, but try to leave a bit of red peel on one side to add in to the color of the dish. Throw away potato trimmings. If radishes are a lot bigger than potato balls, cut radishes in half.
- Drain potatoes and combine with radishes in a large skillet over medium heat.
- Add in butter and stock; season with salt and white pepper. Bring to a simmer, stir to distribute butter, and cover tightly. Simmer till potatoes are tender when pierced with a skewer, about 20 min.
- Remove cover, increase heat to high and continue to cook, shaking pan to prevent sticking, till liquid has reduced to a glaze, 3-4 min. Serve immediately, sprinkled with chives.
- Note: If you can find fresh-dug potatoes the size of the radishes, use them and skip the shaping. You need 1 lb..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 956g | |
| Calories 815 | |
| Calories from Fat 314 | 39% |
| Total Fat 35.74g | 45% |
| Saturated Fat 22.15g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 252mg | 11% |
| Potassium 3488mg | 100% |
| Total Carbs 114.22g | 30% |
| Dietary Fiber 15.3g | 51% |
| Sugars 9.14g | 6% |
| Protein 15.99g | 26% |
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