Potatoes On A Bed Of Bean Sprouts
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Potatoes||1 1⁄2 Cup (24 tbs), diced|
|Pearl onions||1⁄4 Cup (4 tbs)|
|Tarragon||1 Teaspoon, chopped|
|Ground pepper||To Taste|
|Bean sprouts||1 1⁄2 Cup (24 tbs), blanched (Hot)|
In a saucepan, bring chicken broth to a boil.
Add potatoes and onions.
Cook around 6 minutes or until vegetables are tender.
In the last minute of cooking, add tarragon and pepper.
On 4 plates, arrange a bed of bean sprouts.
Top with cooked vegetables.
Sprinkle with hot chicken broth.