Serves 14
Recipe by: Country Herbs, Courtland
- 2 lbs white potatoes, medium diced
- 1 fresh bay leaf
- 3/4 lbs Norfolk County shallots, freshly diced
- 3 Tbsp butter
- 1 green pepper, finely chopped
- 2 tsp cumin seeds
- 4 celery ribs, finely diced
- 3 tbsp flour
- 1/2 tsp fresh sage
- 1/2 tsp white pepper
- 2 cups milk
- 1 lb Norfolk County sweet corn (approximately 3 1/2 cups)
Parsley finely chopped from Country Herbs. Boil potatoes until just tender in one quart of water with bay leaf. Sauté shallots, peppers, celery and cumin in butter until shallots are tender. Add sage, pepper and flour to the shallot mixture with some of the potato water and stir to make a paste. Add the potatoes to the rest of the potato water and heat. Add the milk and corn. Heat thoroughly and garnish with parsley.
