"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

New Potatoes with Balsamic and Shallot Butter Recipe

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This recipe for New Potatoes with Balsamic and Shallot Butter, by , is from Ogert Ainos & Baba Juice, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Garrison
Added: Wednesday, August 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2/3 c. balsamic vinegar
1/3 c. butter, softened
3 T. finely chopped shallots
2 t. chopped fresh thyme
1/2 t. salt
1/8 t. black pepper
4 lb. small new potatoes
1 1/2 T. finely chopped fresh parsley

Directions:
Directions:
Bring vinegar to a boil in a small saucepan. Reduce heat and simmer until reduced to 2 T. (about 10 minutes). Place in a medium bowl and cool completely. Add butter, chopped shallots, thyme, 1/4 t. salt and black pepper;stir to combine. Place potatoes in a saucepan and cover with water. Bring to a boil; reduce heat and simmer 20 minutes or until tender. Drain. Cut potatoes in half and place in large bowl. Sprinkle with remaining 1/4 t. salt. Add butter mixture and parsley and toss to coat. Serve immediately.

Number Of Servings:
Number Of Servings:
8

 

 

 

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