Creamy and crispy a tasty combo

This Ital­ian-in­spired dish is made with sour cream, so the creami­ness comes with­out the calorific guilt.

Eastern Courier - - SPORT -

Cook leek and sec­ond mea­sure of rose­mary for about 3 min­utes, un­til ten­der.

Add ar­ti­chokes, can­nellini beans and wine/first mea­sure of stock and cook for about 2 min­utes, un­til most of the liq­uid has evap­o­rated.

Add sec­ond mea­sure of stock and sim­mer for about 5 min­utes, un­til sauce has thick­ened. Re­move from heat and fold through sour cream and spinach leaves. Sea­son to taste with salt and pep­per.

To serve, di­vide crispy herb po­ta­toes and to­ma­toes be­tween plates and top with creamy ar­ti­choke, leek and white beans.

Sprin­kle over Parme­san cheese and hazel­nuts.

MY FOOD BAG

The crispy herb po­ta­toes are a per­fect ac­com­pa­ni­ment to the creamy ar­ti­choke, leek and white beans.

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