- 7 pounds 8 ounces red potatoes
- 3 medium onions
- 3 cloves Michigan garlic
- ¾ cup olive oil
- ¼ cup, divided kosher salt
- 1 quart chopped cauliflower
- 1 quart corn kernels, fresh or frozen
- ¼ cup chopped fresh sage or thyme (optional)
- 2 quarts plus 1 cup water, corn stock or a mixture of the two
- 2 cups milk, low-fat
- 1 teaspoon ground black pepper
Roughly chop potatoes. Place in a large bowl and cover with cold water. Trim, peel and dice onions. Trim, peel and chop garlic.
Cook the onions, oil and 2 tablespoons salt in a large stockpot over low heat, stirring occasionally, until the onions are very soft, about 20 minutes.
Add cauliflower, corn, garlic and sage (or thyme, if using) to the pot and stir to coat. Cook, stirring corn kernels, fresh or occasionally, for 10 minutes.
Drain the potatoes and add to the pot along with water and the remaining 2 tablespoons salt to the pot. Bring to a boil and cook, stirring occasionally, until the potatoes are fork tender, about 20 minutes. Stir in milk and pepper. Keep warm on the stove.Yield: 48 servingsServing size: 1 cup Nutrition Facts:Calories 105Total Fat 3.76gSaturated. Fat .61gSodium 406.42g Recipe courtesy of New School Cuisine Cookbook, Vermont FEED