Parsley, Garlic, And Onion Spread

Recipe Ingredients

1 teaspoon	5ml	Russet potato - peeled, cubed (large)
3		Day-old French bread - (4" by 3" by 1") - crusts trimmed,
		And bread cubed
1/2 cup	118ml	Water
3 tablespoons	45ml	Fresh lemon juice
1 tablespoon	15ml	Red wine vinegar
2 cups	474ml	Fresh Italian parsley - (packed)
1 cup	62g / 2.2oz	White onion - quartered (small)
1 cup	237ml	Garlic clove - halved (large)
2 tablespoons	30ml	Drained capers
1/3 cup	78ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
		Baguette slices - for serving

Recipe Instructions

Cook potato in medium saucepan of boiling salted water until tender, about 20 minutes. Drain. Return to pan and mash until smooth. Transfer 3/4 cup mashed potato to large bowl.

Place bread in medium bowl. Add 1/2 cup water, lemon juice, and vinegar. Let stand 10 minutes to soften. Blend bread, parsley, onion, garlic, and capers in processor to smooth paste. Mix into mashed potato in large bowl. Mix in oil. Season with salt and pepper. Cover; chill at least 3 hours or overnight. Serve with baguette slices.

This recipe yields 6 to 8 servings.

Source:
Bon Appetit, May 2002

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