Best 2 Creamy Potatoes And Asparagus Recipes
Indulge in a culinary symphony of flavors with our tantalizing Creamy Potatoes and Asparagus recipe. This delectable dish seamlessly marries the velvety texture of potatoes with the vibrant crunch of asparagus, creating a harmonious balance that will delight your taste buds.
Embark on a sensory journey as you relish the creamy sauce that lovingly embraces each tender bite of potato and asparagus. A symphony of herbs and spices, including garlic, thyme, and paprika, dances on your palate, adding depth and complexity to every morsel.
Our recipe meticulously guides you through the steps of creating this culinary masterpiece. Detailed instructions and helpful tips ensure that even novice cooks can achieve restaurant-quality results.
For those with dietary restrictions, we offer variations of the recipe that cater to your needs. Whether you prefer a vegan or gluten-free version, we have you covered.
In addition to the main recipe, our article also features a collection of equally enticing dishes that showcase the versatility of potatoes and asparagus. From a refreshing Asparagus Salad with Lemon Vinaigrette to a hearty Potato and Sausage Skillet, each recipe promises a unique culinary experience.
So, prepare to embark on a culinary adventure and tantalize your taste buds with our Creamy Potatoes and Asparagus recipe, along with the other delightful creations featured in this comprehensive article. Let your kitchen be filled with the aroma of these delectable dishes as you create memories that will last a lifetime.
CREAMY POACHED CHICKEN WITH ASPARAGUS TIPS AND CRISPY POTATOES AU GRATIN
Steps:
- Put the chicken into a large pot. Pour over the wine and chicken stock. Add water if necessary so the chicken is covered. Add the carrots, celery and onions and season with salt and pepper. Put over medium-high heat and bring it to a boil. Turn off the heat and cover the pan. Let is sit for 30 minutes so the chicken finishes cooking. Remove the chicken from the pot and keep warm, reserving the poaching liquid.
- Strain 2 cups of the poaching liquid into a medium pot over high heat. Bring to a boil and reduce the liquid by half. Whisk in the cream and reduce by half again. Cover and keep warm.
- Strain 1 cup of the poaching liquid into another medium pot over high heat. Bring to a boil. Reduce the heat to a simmer and add the asparagus tips. Cook until they are just tender and bright green, about 1 minute. Drain and keep warm.
- When ready to serve, toast the bread and spread it with 2 of the tablespoons butter. Whisk the remaining 2 tablespoons butter into the cream sauce. Place the toast onto a plate, top with a chicken quarter and ladle some cream sauce over it. Garnish with chives. Serve with asparagus tips and Crispy Potatoes au Gratin.
- Preheat the oven to 350 degrees F. Grease 4 shallow ovenproof ramekins with the softened butter.
- Slice the potatoes as thinly as possible. Fan a layer of potatoes into the ramekins. Season with salt and pepper and sprinkle over 2 tablespoons cheese. Add another layer of potato and season with salt and pepper and sprinkle over 2 more tablespoons cheese. Put the ramekins onto a baking sheet and pour the cream over the potatoes in each dish. Dot with the cold butter. Bake until brown and crispy, 20 to 25 minutes.
CREAMY POTATOES AND ASPARAGUS
Enjoy these new potatoes and asparagus cuts creamed in white sauce and chicken broth for an easy 20 minute side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- In 3-quart saucepan, heat broth to boiling over medium-high heat. Add potatoes; cook 5 minutes.
- Meanwhile, in small bowl, stir together white sauce mix and milk.
- Pour sauce over potatoes. Add asparagus; stir gently to mix. Cover; simmer over low heat 7 minutes, stirring occasionally, until sauce thickens and vegetables are crisp-tender.
Nutrition Facts : Calories 170, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 9 g, TransFat 0 g
Tips:
- Choose the right potatoes: For this recipe, Yukon Gold or red potatoes work best. They hold their shape well and have a creamy texture.
- Cut the potatoes evenly: This will help them cook evenly. If the potatoes are cut too thick, they will take longer to cook and may not be as tender.
- Don't overcrowd the pan: When cooking the potatoes, make sure there is enough space between them so that they can cook evenly. If the pan is too crowded, the potatoes will steam instead of fry and will not be as crispy.
- Season the potatoes well: Before cooking the potatoes, season them with salt, pepper, and any other desired seasonings. This will help to enhance their flavor.
- Cook the potatoes until they are golden brown: The potatoes should be cooked until they are golden brown and tender on the inside. If they are not cooked long enough, they will be hard and undercooked. If they are cooked too long, they will be mushy.
- Add the asparagus at the end: The asparagus cooks quickly, so it should be added to the pan towards the end of the cooking time. This will help to prevent it from becoming overcooked.
- Serve the potatoes and asparagus immediately: This dish is best served immediately after it is cooked. The potatoes will become less crispy as they cool.
Conclusion:
This recipe for creamy potatoes and asparagus is a simple but delicious side dish that is perfect for any occasion. The potatoes are crispy on the outside and tender on the inside, and the asparagus is cooked to perfection. This dish is also very easy to make, and it can be ready in under 30 minutes. So next time you're looking for a quick and easy side dish, give this recipe a try!
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