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Potato dumplings

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Ingredients/Components

medium size potatoes - 4 item
flour - 2 c
eggs - 2 item
salt - 1 tsp
broccoli
creamy Bleu cheese - 1/4 lb
heavy or whipping cream - 1/4 c
unsalted butter - 2 tsp
small clove garlic, minced - 1 item
roughly chopped walnuts - 1/2 c
freshly ground black pepper - 1/4 tsp

How to make potato dumplings:

Cut the broccoli tops into flowerets. Cut off the top 3-inches of the stems. Peel them and cut them into thin strips, about 1 1/2-inches long. Cook flowerets and stems, covered, in 3 inches boiling salted water until just barely tender, 4 to 5 minutes. Drain.

Mash the Bleu cheese with the cream in a small bowl until fairly smooth. Set aside.

Melt the butter in a medium size saucepan over medium heat. Add the garlic and walnuts. Cook, stirring constantly, until lightly browned. Add the broccoli to the walnuts. Add the cheese mixture and pepper. Toss until just warmed through. Serves 4. Excellent!

Recipe categories: Potato, Vegetables, Midwestern u.s..

Rating:

Average rating: 4, total votes: 8

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