New Potatoes With Black Peppercorn Butter

1. 1

   Combine broth and peppercorns in a small sauce pan.

2. 2

   Cover and simmer until reduced to 1/4 cup.

3. 3

   Add Brandy and simmer until reduced to about 3 Tbsp.

4. 4

   Cool.

5. 5

   Blend peppercorns, butter, lemon juice, shallots and Thyme in processor until peppercorns are finely chopped.

6. 6

   Cook potatoes until tender, and quarter.

7. 7

   Place in a large bowl.

8. 8

   Add green onions and 1/4 c. peppercorn butter. Reserve remaining butter for another use.

9. 9

   Toss gently.

10. 10

    Season with salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.