Hungarian Potatoes

Portions: 25 Portion size: 4 oz (125 g)

U.S.

Metric

Ingredients

■ Procedure

4 oz

125 g

Butter

1. Heat the butter a large saucepan and add the onion and

8 oz

250 g

Onion, chopped

paprika. Cook until onion is soft.

2 tsp

10 mL

Paprika

2. Add the tomatoes and potatoes. Pour in enough stock just

1 lb

500 g

Tomatoes, peeled,

to cover the potatoes. Add a small amount of salt (about 2

seeded, diced

tsp/10 mL), but undersalt because liquid will reduce.

5 lb

2.5 kg

Potatoes, peeled and

3. Simmer until potatoes are cooked and liquid is mostly

cut into thick slices

evaporated or absorbed. Stir gently from time to time.

1 qt

1 L

Chicken or beef stock, hot

4. Season to taste.

(approximately)

(approximately)

Salt

5. Garnish with chopped parsley at service time.

to taste

to taste

to taste

to taste

Pepper

Variation

cup

125 mL

Chopped parsley

Prepare as in basic recipe but omit paprika and tomatoes. Slice onion instead of chopping it, and sauté 6 oz (175 g) carrot, cut julienne, with the onion. Trim the potatoes into portion-size pieces instead of slicing them.

Per serving:

Calories, 110; Protein, 2 g; Fat, 4 g (31% cal.); Cholesterol, 10 mg; Carbohydrates, 18 g; Fiber, 2 g; Sodium, 45 mg.

Bouillon Potatoes

Prepare as in basic recipe but omit paprika and tomatoes. Slice onion instead of chopping it, and sauté 6 oz (175 g) carrot, cut julienne, with the onion. Trim the potatoes into portion-size pieces instead of slicing them.

Continue reading here: Colcannon

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