Madi frosted

In a saucepan, then heat the butter with the sugar and salt, then add the potatoes, peeled, and water, avoiding to completely cover the vegetables.

Cook at low heat and a jar discovered until madi will be golden and shiny, bathing them from time to time with the rest of the water.

---ADVICE.

The madi, also known as '' water chestnut '', is the tuber of an aquatic plant native to Southeast Asia and has white flesh and fragrant.

Like all starchy vegetables, even the madi is particularly suitable to be '' frosted ''.

The easiest way to make the icing is to cook vegetables with butter, sugar, salt and water.

These ingredients form, with the juices from the vegetables themselves, issued a '' syrup '' that is consumed slowly leaving the vegetables perfectly cooked and shiny.

The icing will be even more evident replacing water with meat broth.