Thursday, September 19, 2013

Fingerling Potatoes with Creamy Worcestershire Sauce

It's arrived. I must admit, as I pre-order books, I forgot this was heading my way. As I excitedly opened the Amazon.com box I was thrilled when Vedge: 100 Plates Large and Small that Redefine Vegetable Cooking. was revealed.


When I get a new cookbook I like to flip through it marking recipes that peak my interest.  Let me tell you I stopped doing that on this book.  Every page I turned to had something wonderful on it.  I've never felt so inspired or excited to get cooking.  Sadly, as it was late, I had to wait.  And I might have been lacking in ingredients...  Who am I kidding I would have stayed up if I had everything I needed.


Fingerling Potatoes with Creamy Worcestershire Sauce

The first recipe I made were the potatoes with creamy worcestershire sauce.  These are so easy to make.  Crispy on the outside and creamy on the inside.  The sauce is divine.  It has a great tanginess to it.  I used less salt then the recipe suggested.  A little side note this recipe makes a lot of sauce.  I used about 1/4 - 1/3 of the recipe for a pound of potatoes.


This would be a wonderful side dish for any dinner party.  As I type this I'm thinking I am one lucky girl because I get to eat these at lunch.  Sublime. I'll be making more from this cookbook soon and reporting back.



2 comments:

  1. New cookbooks are so exciting! Dig it when the first recipe that you give a try to works out great, like those potatoes.

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  2. So cool to read your ringing endorsement of this book! I'd been a bit on the fence about whether to get a copy and this definitely goes into the "pro" column.

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