Potatoes Grains Legumes
Potatoes Grains Legumes
Potatoes Grains Legumes
Duchesse potatoes:
(duch-es)mashed
Parmentier: ‘served with eggs and
with potatoes’, such as squeezed through a
‘steak parmentier’ pastry tube
Potato croquette
(a little flat cake or Latkes (LAHT-keys): popular in
ball of tasty American-Jewish cooking, are
mixture coated in potato pancakes. They are made
egg & breadcrumbs, from grated potatoes, and
and fried) traditionally served with
applesauce and sour cream.
Potato chips:
deep-fried, thin
crosswise cuts
Curly fries:
Steak fries: thickly
French fries
cut fries or wedges,
cut with a
with or without skins
special tool
En casserole potato dishes combine peeled and sliced
raw or cooked potatoes with heavy cream, white
sauces, or cheese sauces… and are then baked in a
buttered pan. Often the dish is topped with bread
Dauphine potatoes: mixed
crumbs, butter, or grated cheese for better color. with an unsweetened
These potatoes are good for banquets, due to their cream puff paste, squeezed
ability to be held for longer periods of time without through a pastry tube, and
losing quality. fried
(far-FALL-lay)
A bread dumpling is
steamed on top of a stew Potstickers: a
(chicken & dumplings) or Chinese dumpling
poached in a flavorful filled with vegetables
broth. or meat
POTATOES GRAINS LEGUMES