Not so schmaltz potatoes
Not so schmaltz potatoes
Ingredients:
1 large leek, sliced into 1/4 inch slices, washed well (only the light green and white part used)
8 oz. sliced mushrooms
1 tsp. kosher salt
half (1/2) cup water
1 tsp. potato starch
2 tsp. chopped garlic
2 tsp. chopped, fresh, rosemary
4-5 medium potatoes, washed and cut into 1/4 inch rounds
additional 1/2 tsp. salt and 1/8 tsp. pepper
Instructions:
Preheat oven to 400°f (200°c)
Place a good, nonstick pan on medium heat, and let heat up for 1 minute.
Add sliced leeks and mushrooms (layer)
Add kosher salt on top of mushrooms
Add 2 tablespoons of water, and walk away. Let the veggies begin to cook and wilt down. The first 1/2 hour of cooking, will yield a lot of liquid. Just let it cook and soften.
After 30 minutes, stir your veggies. From this point on, you will be stirring more frequently, so it is a good time to prep the other ingredients, so they are all ready to go.
As the veggies cook, and the liquid starts to evaporate, you will notice the bottom startin…
Ingredients:
1 large leek, sliced into 1/4 inch slices, washed well (only the light green and white part used)
8 oz. sliced mushrooms
1 tsp. kosher salt
half (1/2) cup water
1 tsp. potato starch
2 tsp. chopped garlic
2 tsp. chopped, fresh, rosemary
4-5 medium potatoes, washed and cut into 1/4 inch rounds
additional 1/2 tsp. salt and 1/8 tsp. pepper
Instructions:
Preheat oven to 400°f (200°c)
Place a good, nonstick pan on medium heat, and let heat up for 1 minute.
Add sliced leeks and mushrooms (layer)
Add kosher salt on top of mushrooms
Add 2 tablespoons of water, and walk away. Let the veggies begin to cook and wilt down. The first 1/2 hour of cooking, will yield a lot of liquid. Just let it cook and soften.
After 30 minutes, stir your veggies. From this point on, you will be stirring more frequently, so it is a good time to prep the other ingredients, so they are all ready to go.
As the veggies cook, and the liquid starts to evaporate, you will notice the bottom startin…
