1.4 kg small potatoes 3 lb
15 ml butter 1 tbsp
2 shallots, chopped
125 g fresh mushrooms, sliced 1/4 lb
1/4 red pepper, chopped 1/4
75 ml cream 1/3 cup
1 ml chicken broth powder 1/4 tsp
10 ml fresh rosemary, chopped 2 tsp
Cook potatoes until tender.
In a skillet; heat butter over medium high heat. Add shallots, mushrooms and pepper. Cook 10 minutes, stirring, or until shallots and mushrooms are tender. Add cream and broth powder. Reduce heat to low and simmer 5 minutes, stirring, or until slightly thickened. Stir in rosemary. Serve potatoes with mushroom topping.
Serves 4