This takes great fresh vegetables and makes a wonderful simple side dish. The potatoes and sprouts are cooked in broth till lightly soft then the scallions and mushrooms are added for a great flavor, some fresh herbs and then a light addition of cream, just a bit for a creamy texture. I love to serve this with some diced pancetta as a topping (optional) a fresh tomato slice broiled with some gruyere cheese and topped on each serving.
- 1Prepare the sprouts but peeling the outer leave and then cutting in half leaving the outer leaf.
Also clean and cut the potatoes in half
- 1Melt the butter and add the olive oil. Then saute the garlic in the olive oil and add the potatoes and sprouts. Brown for 2-3 minutes.
- 2Then add the broth and simmer on medium low until the sprouts and potatoes are about 1/2 way done 7-8 minutes, soft but not too soft. Add the mushrooms, and cook another 5 minutes until all the vegetables are soft but not “over cooked.” Most of the broth should be gone by now which is fine. Add the seasoning and herbs and heavy cream and stir. Cook 2-3 minutes until it naturally thickens.
- 3Serve. A nice topping is some Romano or Parmesan if you like. Perfect as is.
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