to sauté potatoes
31Persillade — ( IPA|/pɛrsi jad/) is the culinary term for a chopped mixture of garlic and parsley, usually in equal parts by volume. The root of the word is persil, the French word for parsley. Simple to make, but a common ingredient in many dishes, it is… …
32Cuisine lituanienne — La cuisine lituanienne se caractérise par les produits utilisés qui sont adaptés au climat humide et froid de l Europe du Nord : orge, pomme de terre, seigle, betterave, chou, baies, et champignons qui sont produits localement ainsi que les… …
33brown — brownish, browny, adj. brownness, n. /brown/, n., adj., browner, brownest, v. n. 1. a dark tertiary color with a yellowish or reddish hue. 2. a person whose skin has a dusky or light brown pigmentation. adj. 3. of the color brown. 4. (of animals) …
34parboil — [[t]pɑ͟ː(r)bɔ͟ɪl[/t]] parboils, parboiling, parboiled VERB If you parboil food, especially vegetables, you boil it until it is partly cooked. [V n] Roughly chop and parboil the potatoes, then sauté them in butter …
