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Categories:Viewed: 34 - Published at: 4 years ago
Ingredients
- 3 pounds small red potatoes, cut into quarters
- 1/2 cup olive oil
- 2 tablespoons vegetable oil
- 2 cloves garlic, chopped
- 1 small onion, chopped
- 1 serrano chile, stemmed and chopped
- 2 teaspoons tumeric
- salt
- 1/4 cup plus 2 tablespoons evaporated milk
- 4 ounces goat cheese
- 1 hard-boiled egg, peeled and chopped
Method
- Place the oil and garlic in a medium saute pan and set over medium-high heat.
- When the garlic begins to sizzle (after about 40 seconds), add the onion, chile, turmeric, and 1/2 teaspoon of salt and saute until the vegetables become limp and translucent, about 5 minutes.
- Transfer the sauteed vegetables to a blender and add the evaporated milk, goat cheese, and egg.
- Puree until smooth.
- Taste for seasoning and add more salt if necessary.
- The sauce should have the consistency of creamy salad dressing.
- If you need to thin it out, add a bit more evaporated milk.
- Set aside.
