Subject: Puerto Rican Potato and Carrot Gratin
From: Unicorn (unicorn@indenial.com)
Date: Wed Jul 05 2000 - 17:49:39 EDT
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F O O D F U N N Y
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Reader Alaina Donner of Sierra Madre, California wrote "I used to wait
tables for many years and one of my favorite stories is as follows:
Customer: How is the BBQ Chicken Pizza?
Me: I serve it all the time and people love it.
Customer: I want to know what you think of it.
Me: Well, sir, I've never had it since I am a vegetarian.
Customer: There's no meat on it.
Me: Chicken?
Customer: Chicken is not meat.
Me: What is it? A fast moving vegetable???
We all laughed at his expense and I still get a good chuckle from the
memory. I hope you all do too.
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T O D A Y ' S R E C I P E
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Puerto Rican cuisine depends heavily on starchy root vegetables such
as cassava, malanga, and apio, most of which are not widely available
in the United States. This recipe calls for potatoes and carrots, and
can be easily prepared no matter where you are.
Puerto Rican Potato and Carrot Gratin
1 lb (450 g) potatoes, peeled and quartered
1 lb (450 g) carrots, cut into 1-inch (2 cm) pieces
2 eggs, hard-cooked, peeled, and chopped
1/2 cup (125 ml) milk or half and half
2 to 4 Tbs (30 - 60 ml) butter (to taste)
Salt and freshly ground pepper to taste
1/4 cup (60 ml) bread crumbs
Boil the potatoes and carrots in salted water until tender, 30 to 40
minutes. Drain and mash or put through a food mill or potato ricer.
Add the eggs, milk, butter, salt, and pepper, and mix well. Grease a
2-quart (2 L) baking dish and sprinkle half the bread crumbs on the
bottom. Spoon the potato mixture into the baking dish and top with
the remaining bread crumbs. Bake in a preheated 375F (190C) oven for
15 minutes. Serves 6 to 8.
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