Creamy and crispy a tasty combo

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

The Leader (Nelson) - - COMMUNITY COOKBOOK - 125g sour cream 2-3 hand­fuls baby spinach leaves To serve cup shaved Parme­san cheese 2-3 ta­ble­spoons toasted sliced hazel­nuts

Pre­heat oven to 220 de­grees Cel­sius. Line an oven tray with bak­ing pa­per.

Toss pota­toes, gar­lic and first mea­sure of rose­mary with a driz­zle of oil on pre­pared tray and spread out into a sin­gle layer.

Sea­son with salt and pep­per and bake for about 25 min­utes, un­til golden and crispy. Turn once dur­ing cook­ing.

When pota­toes have 10 min­utes’ cook time re­main­ing, add cherry toma­toes to tray and bake for a fur­ther 8-10 min­utes, un­til ten­der. Thinly slice leek and heat a driz­zle of oil in a large fry­pan on medium-high heat.

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.


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

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