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Creamy Potato with Asparagus
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
6 servings
Cíntia Costa
@cintiacosta- Ingredients
- Recipe
- Small potatoes6 unit(s)
- Large Sweet Potato1 unit(s)
- Garlic Cloves4 unit(s)
- Slices of 1 bunch of asparagus1 unit(s)
- Medium onion1 unit(s)
- Chicken broth (homemade or cubed dissolved in water)1 cup
- White wine1 cup
- Bay leaves2 unit(s)
- Thyme1 tablespoon
- Grated nutmeg1 teaspoon
- Ginger Powder1 tablespoon
- Salt and pepper to taste
- Olive oil to taste
- Chili pepper (optional) to taste
- Parmesan cheese flakes to taste
- Carrot1 unit(s)
- Chop the asparagus stalks into small pieces and fry in a little oil (I use the stalks I would normally discard in recipes that call for asparagus, like my shrimp and asparagus pasta recipe).
- Cut the carrot into cubes and add to the pan.
- When it starts to take color, add the onion and garlic, chopped coarsely.
- When it is sticking to the bottom and reddish, add the white wine.
- When it boils, add the chopped potatoes in equal sizes.
- Add the chicken broth and top up with water to cover everything.
- Add the bay leaves, thyme, grated nutmeg and ginger powder.
- Let it boil until the potato is soft.
- Remove the bay leaves and blend everything in a blender.
- Return to the pan, adjust the salt and pepper.
- Serve in a bowl and, if you like, finish with olive oil, girl's finger pepper or parmesan shavings.
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