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56 Salted Carrots

Ingredients

56 small potatoes

Directions

Preheat oven to 400 degrees F (200 degrees C).

Topper: In a medium bowl, mix potatoes, eggs, and cold water to form a coarse paste. Whisking constantly, gradually increases the sugar and flour content to form a sauce. When a spreadable consistency is reached, coat the surface lightly with vegetable oil.

Pipe into 1/2 inch balls. Place them on baking sheets and butter them, if desired, to well-brown.

Melt a margarine or butter in a large saucepan over medium heat. Slowly cook and stir potatoes until coarsely pulverized. Continue to cook and stir until potato is fluffy. Stir in pasta, wine and milk; cook until potatoes begin to look mushy. Remove from heat.

To top potatoes, place 1/4 teaspoon of reserved potatoes in pan. Drizzle with reserved gravy; top with remaining potato paste. Drizzle gravy over dish, and sprinkle with reserved potatoes. Continue cooking one minute. Serve hot, garnished with reserved gravy and chopped potatoes.