1 14.5-ounce can low-salt chicken broth
2 tablespoons whole black peppercorns
1/4 cup brandy
1/2 cup butter, room temperature
2 tablespoons fresh lemon juice
1 tablespoon chopped shallot
1 teaspoon chopped fresh thyme
2 pounds small, red skinned new potatoes
2 green onions, thinly sliced
Combine broth and peppercorns in small saucepan. Cover and simmer until mixture is reduced to 1/4 cup, about 15 minutes. Add brandy; simmer until mixture reduces to 3 tablespoons, about 10 minutes. Cool.
Blend peppercorn mixture, butter, lemon juice, shallot and thyme in food processor until peppercorns are chopped finely. This may be prepared two days ahead and chilled. Use at room temperature.
Cook potatoes in a pot of boiling salted water until tender, about 25 minutes. Drain. Quarter potatoes. Place in a large bowl. Add onions and 1/4 cup peppercorn butter (reserve remaining butter for another use); toss gently. Season with salt.
Recipe makes 5 servings.
Serving size: 1 serving
Calories: 113; Total Fat: 3g; Cholesterol: 1mg; Sodium: 136mg
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