potatoes with almonds, arugula & cream
(1 rating)
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You can use other nuts, such as cashews or unsalted peanuts. You can also substitute spinach for the arugula.
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(1 rating)
yield
4 serving(s)
prep time
30 Min
cook time
20 Min
Ingredients For potatoes with almonds, arugula & cream
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2 lgpotatoes, unpeeled & sliced
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1 Tbspcanola oil
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1red onion, halved and sliced
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1 clovegarlic, crushed
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1/2 csliced almonds
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1/2 tspturmeric
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1-1/4 cheavy cream
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4-1/2 ozarugula or spinach
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salt & pepper to taste
How To Make potatoes with almonds, arugula & cream
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1Cook the sliced potatoes in a saucepan of boiling water for 10 minutes. Drain thoroughly. Heat the oil in a skillet & cook the onion & garlic for 3-4 minutes stirring frequently.
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2Add the almonds, turmeric & potato slices to the skillet and cook for 2-3 minutes , stirring constantly. Stir in the arugula. Transfer the potato mixture to a shallow ovenproof dish. Pour the heavy cream over the top & season with salt & pepper.
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3Cook in a preheated oven at 375^ for 20 minutes, or until the potatoes are cooked through. Good served with any meat or fish dishes.
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