Dice potatoes and cook in 500 mL (2 cups) of water about 10 minutes. Set aside.
Add garlic and concentrated beef bouillon to potato cooking water.
Add herbs, salt and pepper and cream. Simmer 1 to 2 minutes and add cooked potatoes.
Ladle into bowls and sprinkle with chopped parsley and grated cheese.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
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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