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New potatoes with broad beans

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.  
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 350 g new potatoes
  • 1 leek
  • 1 Tbsp olive oil
  • 2 cloves of garlic
  • 200 g 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

Method
 

  1. 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.
  2. Thinly slice the leek and chop the garlic.
  3. Heat the oil in a large fraying pan and gently sauté the leek for about 8 minutes.
  4. Add the garlic, chilli (if used) and stir for a minute.
  5. Add the beans, then pour in some water or stock (just enough to cover the beans).
  6. Put a lid on and cook for 5 minutes. Add the mustard and vinegar, turn up the heat and reduce the jus.
  7. Stir in the potatoes to warm through.
  8. Just before serving, add the chopped herbs and season to taste.