Directions
- 1Peel the potatoes.
- 2Cut the potatoes into little cubes.
- 3Chop the celery into little cubes.
- 4Chop the onions into little cubes.
- 5Add half a pound of butter to a big pot.
- 6Add two sticks of chopped rosemary to the pot.
- 7Add the chopped potatoes, celery, and onions to the pot.
- 8Add salt to taste.
- 9Cover the pot with a lid, leaving a little bit open.
- 10Cook on medium heat for 35 minutes, stirring every 5 minutes.
- 11Tear the bread into little cubes.
- 12Drizzle with a little bit of olive oil.
- 13Add a little bit of salt.
- 14Put it in the oven until it turns into little crispy croutons.
- 15Crack three eggs into a bowl and whisk.
- 16Add half a cup of milk to the eggs.
- 17Add half a tablespoon of black pepper.
- 18Add the toasted bread crumbs to the egg mixture.
- 19Pour the bread crumbs and egg mixture into the potato mixture.
- 20Add one cup of dried cranberries to the pot.
- 21Cook on medium heat with the lid off for 10 minutes, stirring occasionally.
- 22Add a handful of freshly chopped parsley.
Ingredients
- 10 Russet potatoes
- 1 stock celery
- 4 onions
- 0.5 pound butter
- 2 sticks chopped rosemary
- salt
- 1 baguette bread
- olive oil
- 3 eggs
- 0.5 cup milk
- 0.5 tablespoon black pepper
- 1 cup dried cranberries
- 1 handful freshly chopped parsley
Equipment
big potlidbowlwhiskbaking rack
Tips
- For the croutons, ideally use stale bread. If you don't have stale bread, you can use fresh bread and cut it into little cubes.
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