New Potatoes with Scallions
Category
Dress Up the Ordinary
Servings
6
Tender new potatoes cooked in our savory stock and tossed with scallions and bright green parsley, this is a great side dish for spring. Serve it with poached salmon or roast chicken, or add some white beans and goat cheese for a delicious main dish.
Ingredients
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2 tablespoons butter
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2 bunches scallions (green onions), white part and 3 inches of green part, sliced thinly on the diagonal
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1 1/2 ounces Veggie-Stock Gold® (or Fond de Poulet Gold®)
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4 cups water
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2 1/2 pounds new potatoes, halved (or quartered if they're large)
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2 bay leaves
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1/3 cup dry white wine
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1/4 cup chopped fresh parsley
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Salt and ground black pepper
Methods/Steps
Melt the butter in a large saucepan over medium heat. Add the scallions and sauté until they have softened, about 3-4 minutes. Remove them from the pan and set them aside.
Add the Veggie-Stock Gold®, water, and bay leaves to the pan, stirring to combine, and bring to a boil over medium-high heat. Add the potatoes, reduce the heat to medium-low, and simmer until the potatoes are cooked through, 10-15 minutes. Using a slotted spoon, transfer the potatoes to a large bowl, and set them aside.
Add the wine to the liquid in the pan and return the liquid to a boil. Cook until the liquid is reduced to about 1/2 cup, 10-15 minutes. Discard the the bay leaves and return the potatoes and scallions to the pan. Toss with the parsley to combine and season to taste with salt and pepper.
Filed in:
Degree of Difficulty,
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Dress Up the Ordinary,
Elegant In-Home Dining,
Everyday Meals,
Feed My Family Well,
Green Onions,
How I Want to Cook,
Moderate Family Recipes,
New Potatoes with Scallions,
Our Family Recipes,
Parsley,
Potatoes,
Recipe-New Potatoes with Scallions,
Recipes by Category,
Recipes by Product,
Scallions,
Vegan / Vegetarian,
Vegetable-Based Recipes,
What's For Dinner?