New potatoes with cornichons & cream
- Stephen Terry
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Serves 6
Easy
Prep: 5 mins
Cook: 25 mins
A star rating of 4.3 out of 5.3 ratingsRate
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A rich side dish, perfect served alongside fish at your next dinner party
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Pan-fried salmon with watercress, polenta croutons & capers
A star rating of 4.2 out of 5.5 ratings
Ingredients
Nutrition
Units:
MetricUS
-
500g new potato
-
500ml chicken stock
-
200ml double cream
-
2 tbsp cornichons
sliced
-
small handful parsley
finely chopped
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Nutrition: per serving
-
kcal235
-
fat18g
-
saturates10g
-
carbs14g
-
sugars2g
-
fibre1g
-
protein5g
-
salt0.31g
low
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Method
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step 1
Cook the potatoes in boiling salted water until tender. Drain and allow to cool on a tray (not under running water.) When cool enough to handle, cut in half or quarters, depending on size.
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step 2
In a saucepan, reduce the chicken stock by two-thirds. Pour in the double cream and reduce by half. Add the cornichons, parsley and some salt if needed, then add the potatoes. Coat the potatoes in the sauce and serve in a bowl.
Recipe from Good Food magazine, March 2011
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A star rating of 4.3 out of 5.3 ratings
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