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Serves 4-6 Prep time: 25 minutes Cook time: 30 minutes1 pound red potatoes (about 8 small), peeled, cut into 1/2-inch cubes 2 cups water, or enough to cover potatoes 1/2 teaspoon salt 1/4 cup Butter Flavor Crisco all-vegetable shortening or 1/4 Butter Flavor Crisco stick 3/4 cup chopped celery 1/2 cup chopped onions 2 medium carrots, finely chopped 3 tablespoons all-purpose flour 3 cups milk 3/4 teaspoon salt 1/4 teaspoon white pepper 1/8 teaspoon dried thyme leaves Place potatoes in 2-quart saucepan. Add water, to cover potatoes, and salt. Bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes, or until potatoes are tender. Drain. In large skillet melt Butter Flavor Crisco. Add celery, onions and carrots. Cook and stir over medium heat until tender. Stir in flour. Add to potatoes in saucepan. Stir in milk, salt, white pepper and thyme. Cook and stir over medium heat until bubbly. Continue to cook and stir for 1 minute, or until thickened. Remove from heat. Serve. |
