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Seared Fingerling Potatoes in Light Tuscan Cream Sauce
INGREDIENTS
fingerling potatoes
1.5 pound package
olive oil
1 tablespoon
minced
1 shallot
garlic, minced
2 cloves
fresh Italian flat leave parsley, chopped
1 tablespoon
fresh rosemary, chopped
1 tablespoon
kale, thinly chopped
2 cups
chicken stock
1 cup
heavy cream
½ cup
lemon juice, fresh
1 tablespoon
Salt and pepper
to taste
DIRECTIONS
Place potatoes in Zip and Steam Bag for 8 minutes.
Place on counter and let rest.
When cooled, place on cutting bored and cut into 2 inch discs.
In a large preheated sauce pan add olive oil, shallots, garlic, herbs and potatoes.
Sautée until potatoes are golden in color add kale sautée until lightly limp.
Add chicken stock.
Let simmer until it has reduced to about half.
Add heavy cream, lemon juice, and season with salt and pepper.
Let simmer for another 3 minutes and serve.