Name: New potatoes with broad beans
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 350g new potatoes; 1 leek; 1 Tbsp olive oil; 2 cloves of garlic; 200g broad beans; 200 ml water or stock; Chilli flakes, optional; 1 tsp Dijon mustard; 1 Tbsp apple cider vinegar; Salt and pepper; 2 Tbsp chopped herbs ( such as basil, mint, parsley)

New potatoes with broad beans

18 Aug 2021

by Dinna

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

These new potatoes with broad beans and leek is perfect side dish for a Sunday roast or grilled meat and fish. Alternatively, it can be served as a vegan meal with a salad on the side.

Ingredients

350g new potatoes
1 leek
1 Tbsp olive oil
2 cloves of garlic
200g broad beans
200 ml water or stock
Chilli flakes, optional
1 tsp Dijon mustard
1 Tbsp apple cider vinegar
Salt and pepper
2 Tbsp chopped herbs ( such as basil, mint, parsley)

Instructions

Put the potatoes in a pan of cold water and bring to the boil. Cook for about 15 minutes, until tender, then drain. When cooled, cut them into bite-sized chunks.
Thinly slice the leek and chop the garlic.
Heat the oil in a large fraying pan and gently sauté the leek for about 8 minutes.
Add the garlic, chilli (if used) and stir for a minute.
Add the beans, then pour in some water or stock (just enough to cover the beans).
Put a lid on and cook for 5 minutes. Add the mustard and vinegar, turn up the heat and reduce the jus.
Stir in the potatoes to warm through.
Just before serving, add the chopped herbs and season to taste.