Baby White Potatoes With Cipolline & Dill
Recipe: #16988
January 24, 2015
Categories: Side Dishes, Onions, Potatoes, Sunday Dinner, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"The small white onions called cipolline are exceptionally sweet. This sounds like a wonderful combination. From Bon Appétit November 1998."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (237.2 g)
- Calories 195.5
- Total Fat - 6.5 g
- Saturated Fat - 3.7 g
- Cholesterol - 15.3 mg
- Sodium - 78.6 mg
- Total Carbohydrate - 32.6 g
- Dietary Fiber - 5.6 g
- Sugars - 4.9 g
- Protein - 4 g
- Calcium - 82.7 mg
- Iron - 1.5 mg
- Vitamin C - 20 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook cipolline in medium saucepan of boiling water 3 minutes. Drain; rinse with cold water and peel. (Can be prepared 1 day ahead. Cover and refrigerate.)
Step 2
Melt 2 tablespoons butter in large skillet over medium heat.
Step 3
Add potatoes; stir to coat. Cover skillet; cook potatoes until golden and almost tender, stirring occasionally, about 25 minutes.
Step 4
Mix in cipolline. Cover; cook until cipolline and potatoes are tender and golden, stirring occasionally, about 20 minutes longer.
Step 5
Mix in dill and 1 tablespoon butter.
Step 6
Season with salt and pepper.
Step 7
Transfer to bowl.
Tips
No special items needed.
0 Reviews
You'll Also Love
