Fingerling Potatoes and Goat Cheese Fondue

Ingredients

  • Chervil, for garnish
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 3 tablespoons finely chopped fresh tarragon leaves
  • 3 tablespoons finely chopped fresh thyme leaves
  • 1 bunch of chives, finely chopped
  • ½ teaspoon coarsely ground black pepper
  • 1 cup nonfat buttermilk
  • + 3 more ingredients
    • 8 ounces soft goat cheese, room temperature
    • 1 teaspoon salt
    • 2 pounds fingerling potatoes (30 to 40)

1. Place fingerling potatoes and salt in a large saucepan with enough cold water to cover generously. Place over high heat, and bring to a boil. Reduce to a simmer, and cook until potatoes are tender, about 15 minutes. Remove pan from heat, and drain potatoes in a colander. Transfer potatoes to a...

View full recipe at SpringPad

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