Minted baby pota­toes, peas and crème fraîche


Simply You - - Living -

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.

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