New Potatoes With Black Peppercorn Butter
Serves: 5
Carolyne Schoen
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
51
Sourness
40
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
2 tbsps
Whole Black Peppercorns1 cup
Brandy2 tbsps
Lemon Juice (fresh)1 tbsp
Shallot (chopped)1 tsp
Thyme (chopped fresh)Directions:
1
Combine broth and peppercorns in small saucepan
2
Cover and simmer 30 minutes
3
Uncover and simmer until mixture is reduced to 1/4 cup, about 15 minutes
4
Add brandy; simmer until mixture is reduced to 3 tablespoons, about 10 minutes
5
Cool
6
Blend peppercorn mixture, butter, lemon juice, shallot and thyme in processor until peppercorns are finely chopped
7
(Can be made 2 days ahead
8
Chill
9
Use at room temperature
10
) Cook potatoes in pot of boiling salted water until tender, about 25 minutes
11
Drain
12
Quarter potatoes
13
Place in large bowl
14
Add onions and 1/4 cup peppercorn butter (reserve remaining peppercorn butter for another use); toss gently
15
Season to taste with salt
16
Combine broth and peppercorns in small saucepan
17
Cover and simmer 30 minutes
18
Uncover and simmer until mixture is reduced to 1/4 cup, about 15 minutes
19
Add brandy; simmer until mixture is reduced to 3 tablespoons, about 10 minutes
20
Cool
21
Blend peppercorn mixture, butter, lemon juice, shallot and thyme in processor until peppercorns are finely chopped
22
(Can be made 2 days ahead
23
Chill
24
Use at room temperature
25
) Cook potatoes in pot of boiling salted water until tender, about 25 minutes
26
Drain
27
Quarter potatoes
28
Place in large bowl
29
Add onions and 1/4 cup peppercorn butter (reserve remaining peppercorn butter for another use); toss gently
30
Season to taste with salt