Thursday, March 8, 2012

Mashed Potato Mushroom Sauce


500 g peeled potatoes
1 liter chicken stock (can also use chicken broth powder, then pour boiling hot water)
100 ml heavy cream
1/2 tsp salt
4 tablespoons unsalted butter
Bw.putih 2 cloves, grated / finely chopped
1/2 hump bw. onion, cut crosswise

Mushroom Sauce Ingredients:

Canned mushrooms, sliced
2 tablespoons unsalted butter
1 clove bw. white, finely chopped
1/2 tablespoons flour
150 ml of liquid milk
chicken broth powder
salt to taste
cheddar cheese, grated

Additional (Optional):

Carrot & Beans Beans Frozen box (ready to buy at the supermarket)
Frozen corn kernels (ready to buy at the supermarket)
Broccoli florets 1

How to make Mushroom Sauce:

A. Melt butter, saute bw. fragrant white to
2. Enter the mushrooms, stir-fry until cooked, add the chicken broth powder and salt
3. Enter the flour, stir
4. Add milk gradually, stirring until evenly viscosity, put shredded cheddar cheese, stir.Remove and set aside.

How to make:

A. Boil carrots, frozen peas and corn, until tender, set aside.
2. Boil broccoli (but not too long ya), set aside.
3. Boil broth, add bw.bombay & potatoes into the broth. Boil potatoes until tender,remove from heat.
4. mashed potatoes
5. Heat butter on low heat, saute bw.putih, put heavy cream, salt and pepper. Stir untilmedidih, lift
6. Pour stir into potato mixture little by little, while in stir until blended.
7. Put the mashed potato on a plate, coat with mushroom sauce. Serve with carrots, peas, corn and broccoli.
8. Mashed potato ready to eat.

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