Directions:
- Combine broth and peppercorns in small saucepan. Cover and simmer 30 minutes. Uncover and simmer until mixture is reduced to 1/4 cup, about 15 minutes. Add brandy; simmer until mixture is reduced to 3 tablespoons, about 10 minutes. Cool. Blend peppercorn mixture, butter, lemon juice, shallot and thyme in processor until peppercorns are finely chopped. (Can be made 2 days ahead. Chill. Use at room temperature.)
- Cook potatoes in pot of boiling salted water until tender, about 25 minutes. Drain. Quarter potatoes. Place in large bowl. Add onions and 1/4 cup peppercorn butter (reserve remaining peppercorn butter for another use); toss gently. Season to taste with salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 366.06 Kcal (1533 kJ) | ||
| Calories from fat | 151.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.84g | 26% | |
|---|---|---|---|
| Cholesterol | 34.95mg | 12% | |
| Sodium | 390.05mg | 16% | |
| Potassium | 563.96mg | 12% | |
| Total Carbs | 42.45g | 14% | |
| Sugars | 14.47g | 58% | |
| Dietary Fiber | 7.03g | 28% | |
| Protein | 3.49g | 7% | |
| Vitamin C | 33.8mg | 56% | |
| Vitamin A | 2.4mg | 80% | |
| Iron | 2.4mg | 13% | |
| Calcium | 71.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 95.96 Kcal (402 kJ) | ||
| Calories from fat | 39.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.41g | 26% | |
|---|---|---|---|
| Cholesterol | 9.16mg | 12% | |
| Sodium | 102.25mg | 16% | |
| Potassium | 147.85mg | 12% | |
| Total Carbs | 11.13g | 14% | |
| Sugars | 3.79g | 58% | |
| Dietary Fiber | 1.84g | 28% | |
| Protein | 0.92g | 7% | |
| Vitamin C | 8.9mg | 56% | |
| Vitamin A | 0.6mg | 80% | |
| Iron | 0.6mg | 13% | |
| Calcium | 18.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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