** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Peel potatoes and force the pulp through a sieve.
3. Let it cool. Mix into the seived pulp the eggs, butter, parsley, and salt and pepper to taste.
4. Butter small tartlet shell or barquettes, or any little molds, and fill them with the potato mixture.
5. Bake them in a 375F oven for 10 minutes. Turn out of the molds to serve.
6. These make an excellent garnish for a roast.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Butter, Potato allergies.