Zubereitung:
Combine the potatös and 1 teaspoon of the salt in a large saute pan
over medium heat. Cover the potatös with water and cook until fork-
tender, about 20 minutes. Drain. Return the potatös to the pan and,
over low heat, stir them with a fork or wire whisk for about 2
minutes to dehydrate them. Add the cream, butter, garlic, and
spinach. Stir to mix well. Add the remaining 1/2 teaspoon salt and
the white pepper. Mix well. Serve immediately. Serves 5 Roasted
Garlic: Preheat the oven to 400 degrees F. Cut a small square of
aluminum foil. Cut the garlic head in half and place on the foil.
Drizzle both halves with the oil and season with the salt and pepper.
Bring the ends of the foil together to make a small bag or pouch.
Bake until the garlic is tender, about 45 minutes. Remove the bag
from the oven and carefully open it up a bit. Return to the oven and
let cool. Remove the flesh by squeezing each half clove between your
thumb and index finger. Use immediately or refrigerate in a little
olive oil in an airtight container for 2 to 3 days. >From Louisiana
Real and Rusticup Converted by MC_Buster. NOTES : From Chef and
author Emeril Lagasse Recipe by: Good Morning America Converted by
MM_Buster v2.0l.
Gepostet von: Fam.Walter #NO EMail: Fam.Walter@t-online.de
Stichworte: de, 02, 04, Email:, 2000, Gepostet, von:, Walter, Gma1,
#AT, Fam, #D, #NI, **, #NO, Walter@t-online

Stichworte: Gma1 #AT Fam.Walter #D 04.02.2000 #NI ** #NO