Steamed new potatoes with green garlic from The Broad Fork: Recipes for the Wide World of Vegetables and Fruit (page 224) by Hugh Acheson and Rinnie Allen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bching on June 09, 2019

    This recipe gave me my first taste of green garlic. It was delicious and the tender and mild new potatoes supported the sweet and savory green garlic perfectly. I didn't want to thaw out a quart of frozen chicken stock to have 3/4 cup for the recipe so I substituted dry vermouth and water. I will continue to do so. I might finish the dish with a squeeze of lemon next time, too.

  • TrishaCP on May 10, 2017

    Simple but really delicious (even though my potatoes boiled just as much as steamed). Great use of green garlic. And love Hugh's note for this recipe on how to properly treat green garlic!

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