Turkish Parsley, Garlic, and Onion Spread

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Turkish Parsley, Garlic, and Onion Spread

 

1 large russet potato, peeled, cubed

3 4x3x1-inch slices day-old French bread, crusts trimmed, cubed

1/2 cup water

3 tablespoons fresh lemon juice

1 tablespoon red wine vinegar

2 cups (packed) fresh Italian parsley

1 small white onion, quartered

1 large garlic clove, halved

2 tablespoons drained capers

1/3 cup extra-virgin olive oil

Baguette slices

 

 

 

Cook potato in medium saucepan of boiling salted water until tender, about

20 minutes. Drain. Return to pan and mash until smooth. Transfer 3/4 cup mashed

potato to large bowl.

 

Place bread in medium bowl. Add 1/2 cup water, lemon juice, and vinegar.

Let stand 10 minutes to soften. Blend bread, parsley, onion, garlic, and capers

in processor to smooth paste. Mix into mashed potato in large bowl.

Mix in oil. Season with salt and pepper.

 

Cover; chill at least 3 hours or overnight. Serve with baguette slices.

Makes 6 to 8 servings.

 

Source: Bon Appétit,May 2002

Formatted by Chupa Babi: 02.18.08

 

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