Strong ones that permeate. Say if they are big russets I would steem in chicken stock, garlic and fresh basil, after they are fork soft I’d split them brush with butter and a drizzle of honey and a sprinkle of Parmesano romano then char under a broiler got a touch of crispy.
I need to try that, which herbs do you recommend ?
Strong ones that permeate. Say if they are big russets I would steem in chicken stock, garlic and fresh basil, after they are fork soft I’d split them brush with butter and a drizzle of honey and a sprinkle of Parmesano romano then char under a broiler got a touch of crispy.