 |
 |
Articles / TULARC / Food / 20th Century Appetizer Recipes / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
Gujarti Style Roasted Potato Salad |
|
||
|
||||
|
|
|
||
|
||||
|
|
Articles / TULARC / Food / 20th Century Appetizer Recipes / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
Gujarti Style Roasted Potato Salad |
|
||
|
||||
|
|
|
||
|
||||
|
|
|
|
||
|
||
|
|
|
|
||
|
|
||
|
||
|
|
|
|
||
|
||
This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
Olive oil spray 2 lb New potatoes, diced
1 ts Paprika
3 ea Carrots, julienned
1/4 c Parsley
1/2 tb Mustard seeds
1 ts Cumin seeds
2 tb Extra-virgin olive oil
1/2 c Stock
2 tb Lemon juice
Salt & pepper
3 tb Pistachios, chopped
Preheat oven to 375F. Spray a baking dish with oil & spread potatoes in a single layer. Spray potatoes with oil & sprinkle with paprika. Bake until pale gold & just cooked, 35 to 40 minutes. Scrape into a mixing bowl; fold in carrots & parsley. Preheat a pan over moderately high heat. Add mustard seeds, cover & cook until they begin to splutter. Add cumin seeds & cook gently for a few seconds. Remove pan from heat & add olive oil, stock & juice, whisk to mix. Pour over vegetables, season & toss to mix. Garnish with pistachios.
Continue to:
Related Recipes:
Appetizers, food, recipes, cooking, cookbook, preparation, ingredients, advice, nutrition
|
|
|
|
 |
|