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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.