Brown flour in a dry skillet over medium heat, stirring occasionally,
for 8 minutes and set aside.
Boil potatoes for 18 minutes, or until tender. Drain and submerge
potatoes in cold water. Slice or cube potatoes and set aside.
Heat butter and olive oil in a deep skillet. Sauté garlic for
2 minutes over medium heat. Add green onions, celery and mushrooms.
Saute for 3 minutes. Add chicken broth, basil, honey, Italian
Seasonings and salt. As soon as liquid begins to boil, slowly
whisk in flour. Add potatoes and simmer for 3 to 5 minutes, or
until potatoes are warm. Mix thoroughly and serve at room temperature
with sprigs of fresh parsley.
Italian Seasonings
- 1/4 tsp dried minced garlic
- 1/8 tsp dried red pepper flakes
- 1/2 tsp dried rosemary
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried marjoram
- 1/2 tsp dried thyme
Grind garlic, red pepper flakes and rosemary in a spice mill or with
a mortar and pestle. Combine all ingredients and mix thoroughly.
Store in an airtight glass jar. Keep out of direct sunlight.
From "The Garlic Cookbook" by David DiResta, as posted by U. R. Taylor.