300 ml chicken broth 1 1/4 cup
6 juniper berries (optional)
1 bay leaf
3 ginger, thinly sliced
15 ml prepared mustard 1 tbsp
2 large red potatoes, peeled
2 medium onions, peeled
25 ml butter 2 tbsp
In a small saucepan over medium-high heat; bring chicken broth, juniper berries, bay leaf, ginger and mustard to a boil. Reduce heat to low and simmer for 5 minutes uncovered.
Meanwhile; using a food processor, or sharp knife, cut potatoes and onions into thin slices. Alternate potato and onion slices over the bottom of a greased shallow 9-inch (23 cm) casserole or baking dish.
Strain chicken broth mixture through a medium sieve over potatoes and onions. Dot with butter and bake uncovered in preheated 375 F (190 C) oven for 30 minutes, or until the potatoes are tender.
Serves 4