Recipes Potatos and Pearl Onions in Romano Cream Sauce

 

Recipes Potatos and Pearl Onions in Romano Cream Sauce

Recipes Potatos and Pearl Onions in Romano Cream Sauce

  1. POTATOS
  2. 5 medium crimson potatos
  3. 6 cup ground beef broth, any kind, canned, carton or perhaps dissoved cubes
  4. 1 tbsp butter, salted or unsalted
  5. 1 tbsp heavy cream
  6. ROMANO SAUCE
  7. 1/2 cup pearl onions, I used frozen, defrosted
  8. 3 cup heavy turning cream
  9. 1 small red onion, peeled
  10. 4 large garlic herb cloves, peeled
  11. 3/4 cup fresh grated romano cheese
  12. 1 teaspoon Sriracha seasoning salt
  13. .5 tsp lemon peppet
  14. quarter tsp black pepper
  15. quarter tsp fresh lemon liquid
  16. GARNISH
  17. clean parsley

Recipes Potatos and Pearl Onions in Romano Cream Sauce

  1. Combine potatos, broth, the 1 tablespoon butter and 1 tablespoon cream in a stockpot

  2. Cover and cook until potatos are just tender, about 20 to 30 minutes. Remove from heat and let sit in broth until cool, covered about 2 hours

  3. Peel potatoes and cut into 1 inch cubes

  4. MAKE ROMANO CREAM SAUCE

  5. Rinse a large saucepan with cold water and drain but don’t dry. This helps prevent the cream from boiling over. Add cream, onion and garlic to pan and heat to a low boil. Boil cream until reduced by 1/2, about 20 minutes. Keep a close eye on it so it does not boil over and adjust heat and stir if needed

  6. Remove and discard onion and garlic. Transfer sauce to a double boiler top pan. You can make your own double boiler by using a heatproof bowl over a pan of simmering water. Add romano cheese, all seasonings except parsley and stir, add and fold in pearl onions and potato cubes

  7. Heat, stirring often until cheese melts, pour into serving dish and garnish with parsley. Note The double boiler is essential for heating after the cheese is added, I the sauce will seperate in the oven or microwave. It needs gentle heat for a velvet smooth sauce