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Creamy new potatoes with spring vegetables
This delicious recipe for creamy new potatoes with spring vegetables is the perfect way to enjoy the finest of the season's new potatoes
Servings: 4 people
Ingredients
- 1 tbs olive oil
- 1 large onion – diced
- 1 cloves garlic – sliced
- 500 g Majorcan new potatoes
- 100 ml chicken stock
- 1 tbs grain Dijon mustard
- 2 tbsp double cream
- 1 tsp cornflour
- 1 handful fine asparagus - chopped into 4 -5 cm pieces
- 1 handful tenderstem broccoli - cut the stems lengthwise if thicken than a pen
- 1/2 cup frozen peas or petit pois
- Salt and pepper
Instructions
- Fry the onions, garlic and potatoes for 5 minutes until the onions are soft.
- Stir the mustard into the stock, and pour over the potato and onion mix. Cover, and cook for 30 minutes.
- If the stock needs thickening, dissolve the cornflower in 2tbsp of stock and add back to the pan.
- Add the double cream
- Add broccoli, asparagus & peas, cover and allow to cook for a couple of minutes.
- Season well, and serve.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 194kcal | Carbohydrates: 29g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 91mg | Potassium: 636mg | Fiber: 4g | Sugar: 3g | Vitamin A: 280IU | Vitamin C: 34.6mg | Calcium: 31mg | Iron: 1.5mg