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Balsamic Braised Baby Potatoes https://www.metro.ca/userfiles/image/recipes/petites-patates-braisees-balsamique-11538.jpg PT15M PT35M PT50M
Cook bacon for 3 to 5 minutes in a large skillet set over medium heat or until golden brown and crisp.Stir in onion and thyme; cook for 3 to 4 minutes or until tender.Make 2 cups of broth by adding 1 ½ cups of water to ½ cups of Campbell’s Concentrated Chicken Broth or add less water for more flavour.Add broth to deglaze, scraping up any brown bits from bottom of pan.Toss potatoes with vinegar, brown sugar, mustard and salt. Add to pan and bring to a boil. Cook, covered, for 15 minutes or until potatoes are almost tender.Remove lid and reduce heat to low. Continue to cook, stirring occasionally, for 8 to 10 minutes or until potatoes are tender and pan is dry.
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4 slices Selection bacon, chopped 1 onion, thinly sliced 2 tablespoons (30 ml) fresh thyme leaves 1/2 cup (125 ml) CAMPBELL’S® Concentrated Chicken Broth 1 1/2 cups (375 ml) water 2,2 lbs (998 g) baby potatoes, cut in half 1/4 cup (60 ml) Selection balsamic vinegar 2 teaspoons (30 ml) brown sugar 1 teaspoon (5 ml) Selection stone ground Dijon prepared mustard 1/4 teaspoon (1,25 ml) salt
Balsamic Braised Baby Potatoes

Balsamic Braised Baby Potatoes

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6
Accompaniments
0:15
Preparation
0:35
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 slices
    Selection bacon, chopped
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    PINTY'S BACON

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    500 g SELECTED VARIETIES

    2 AIR MILES® Bonus Miles


  • 1
    onion, thinly sliced
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  • 2 tablespoons
    (30 ml)
    fresh thyme leaves
  • 1/2 cup
    (125 ml)
    CAMPBELL’S® Concentrated Chicken Broth
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  • 1 1/2 cups
    (375 ml)
    water
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  • 2,2 lbs
    (998 g)
    baby potatoes, cut in half
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    YELLOW FLESH POTATOES

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    PRODUCT OF U.S.A. 3.95/kg


  • 1/4 cup
    (60 ml)
    Selection balsamic vinegar
  • 2 teaspoons
    (30 ml)
    brown sugar
  • 1 teaspoon
    (5 ml)
    Selection stone ground Dijon prepared mustard
  • 1/4 teaspoon
    (1,25 ml)
    salt
Imprimer ma sélection

Preparation

Cook bacon for 3 to 5 minutes in a large skillet set over medium heat or until golden brown and crisp.

Stir in onion and thyme; cook for 3 to 4 minutes or until tender.

Make 2 cups of broth by adding 1 ½ cups of water to ½ cups of Campbell’s Concentrated Chicken Broth or add less water for more flavour.

Add broth to deglaze, scraping up any brown bits from bottom of pan.

Toss potatoes with vinegar, brown sugar, mustard and salt. Add to pan and bring to a boil. Cook, covered, for 15 minutes or until potatoes are almost tender.

Remove lid and reduce heat to low. Continue to cook, stirring occasionally, for 8 to 10 minutes or until potatoes are tender and pan is dry.

Source : Campbell

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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