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Emerald Isle Potatoes Braised in Ale with Pea Puree

Contributed By: Terri | See all of Terri's recipes
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Active Time:  30 Minutes
Total Time:  30 Minutes
  6 1
This is a delicious side dish in honor of St. Patrick's Day! Flavorful potatoes, braised in ale served on a pea puree, yum!
4 Tablespoons unsalted butter
1 Tablespoon olive oil
1 leek, sliced
I Simply Potatoes Homestyle Slices
1 ½ cups amber ale
1 cup cooked, diced ham
1 teaspoon salt
½ teaspoon ground pepper
2 Tablespoons parsley, chopped
Pea Puree:
1 cup frozen peas
2 Tablespoons plain yogurt
1 Tablespoons Pecorino cheese
½ teaspoon ground coriander
Prepare leeks by chopping off the dark green upper part.

Cut white part in half and soak in a bowl of water, slice

Melt 2 Tablespoons of the butter and the olive oil in a large sauté pan.

Saute the leeks until soft, then remove to a bowl.

Melt 2 Tablespoons of butter and add the potatoes.

Pour in the ale, cover and braise the potatoes for 15 minutes.

Remove lid, add the leeks, ham, salt and pepper.

Cook the peas in ¼ cup water for 4 minutes, drain

Place peas, yogurt, pecorino cheese and coriander in a food processor.

Pulse to make a puree.

To serve, place puree on a platter, add the potatoes on top, then sprinkle chopped parsley over all.

Date Added: 03/13/2012
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