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Total Time: 30 minutes, Serves: 1 4 Red ‘B’ Potatoes 1/4 c. Unsalted Butter 1 Carrot, brunoised (minced) 1 Medium Yellow Onion, brunoised (minced) 2 Stalks Celery, brunoised (minced) 1 Clove Fresh Garlic, brunoised (minced) 2 Bay Leaves 1 tbsp. Kosher Salt 1 tsp. Black Pepper 1 qt. Chicken Stock 2 Sprigs Fresh Thyme 1 c. White Wine Dice red potatoes small and run under cold water until all starches are washed away. While potatoes are rinsing, place butter in a medium saucepan over medium-high heat and add the carrot, celery, garlic and onion. Saute until slightly translucent and add bay leaf, salt and pepper, thyme wine, and chicken stock. Reduce heat to medium-low and simmer covered for approximately fifteen minutes. Strain unused liquid before service, but make sure the brunoised mire poix is mixed in with the potatoes to enhance flavor. |
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