Minestrini De Patate
Yield
servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
potatoes
chopped |
|
| 1 | each |
onions
chopped |
|
| 3 | tablespoons |
butter
|
|
| 4 | tablespoons |
vegetable oil
|
|
| ¼ | cup |
celery
chopped |
|
| ½ | cup |
Parmesan cheese
|
|
| 2 | cups |
milk
|
|
| 1 | teaspoon |
salt
|
|
| 2 | cups |
chicken broth
canned |
|
| 3 | tablespoons |
parsley leaves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
potatoes
chopped |
|
| 1 | each |
onions
chopped |
|
| 45 | ml |
butter
|
|
| 6E+1 | ml |
vegetable oil
|
|
| 59 | ml |
celery
chopped |
|
| 118 | ml |
Parmesan cheese
|
|
| 473 | ml |
milk
|
|
| 5 | ml |
salt
|
|
| 473 | ml |
chicken broth
canned |
|
| 45 | ml |
parsley leaves
|
|
Directions
Boil potatoes in water to cover for 20 min.
Drain and mash.
Sauté onion in butter and oil. Add celery and carrots, cook 3 min.
Add this to potatoes with Parmesan, salt, milk, and chicken broth.
Simmer, stirring, for 3 min.
Add parsley, and serve with grated cheddar cheese.
