Potatoes with Class

Potatoes with Class

Metric Ingredient Imperial 500 ml chicken broth 2 cup .5 ml saffron threads 1/8 tsp 500 g potatoes, cubed 1 lb 7 ml fresh parsley, chopped 1 1/2 tsp 2 ml fresh thyme, chopped 1/2 tsp

In a medium saucepan; heat broth.  Remove from heat and crumble in saffron threads.  Cover and set aside. Return broth to heat.  Add potatoes and bring to boil.  Reduce heat and simmer, covered, for 15 to 20 minutes or until potatoes are tender.  Drain potatoes and toss with parsley and thyme. Servings: 4

Update Account or Unsubscribe, click here                 Print Version, click here and choose "Print Page" You can edit your subscription anytime - stop your recipe email while you are on vacation, or change how often you receive them. You have received this as you subscribed to the free recipe email service from Peak of the Market. Should you not wish to receive recipe emails any longer, please unsubscribe at www.PeakMarket.com.