Minted baby potatoes, peas and crème fraîche
SERVES 8 (AS A SIDE)
750g baby potatoes, skins scrubbed if dirty
250g peas, fresh or frozen (if using fresh in the pod, you’ll need just over 500g) 8 shallots, or 2 banana shallots, thinly sliced
1 tbsp vegetable oil
200g crème fraîche (thick sour cream)
40 mint leaves (1 loose handful), shredded 1 Boil the potatoes in lightly salted water until almost done (when you can insert a knife through them). Add the peas and cook for an additional 2 minutes. Drain into a colander and run cold water over them for a few minutes, then drain again.
2 While the potatoes are cooking, sauté the shallots in the oil with a teaspoon of salt over medium heat, stirring frequently, until caramelised and slightly crisp. Tip into a bowl and stir in the crème fraîche.
3 Tip the potatoes and peas into a large bowl and add the shallots and the mint. Stir together and taste for seasoning. Transfer into a clean bowl to serve.
Recipe taken from: Savour: Sensational Salads for all Seasons, by Peter Gordon. Published by Allen & Unwin, $55.