|Energy (Kcal) 173||9%|
|Saturated Fat 3.5g||1.4%|
|Total Sugars 5.4g||6%|
Heat the olive oil and butter in a large saucepan. Once the butter has melted, add the onion and bay leaves. Sauté for about 5 minutes until the onion has softened, but not coloured.
Meanwhile cut the potatoes into rough 2cm pieces then add to the pan along with the garlic. Stir to coat in the butter then cover with a lid. Cook over a low-medium heat for about 8 minutes stirring once or twice to prevent the potato sticking to the base of the pan.
Stir in the mustard and pour in the stock, then bring to a simmer and cook with the lid off for 12 minutes until the potatoes are completely cooked through.
Remove from the heat and take out the bay leaves. Cool slightly before adding the milk and then blend well in a food processor or liquidizer until completely smooth.
Season to taste and serve hot, garnished with chopped chives and a twist of black pepper.
450g Maris Piper potatoes, peeled
1 tbsp olive oil
20g polyunsaturated margarine
1 large onion, chopped
2 cloves garlic, crushed
2 bay leaves
1 tsp Dijon mustard
850ml hot vegetable stock
Chopped chives, to serve
Warming Winter Traybake with Duck & Shallots
Embrace the winter season with this warming traybake. Featuring a beautiful combination of potatoes, duck and shallots, this recipe is great for a cosy night in with friends and family.
This hearty dish finds beautifully exotic flavours collide with spiced potatoes. Incredibly easy to produce and tantalisingly tasty!
A perfect centrepiece to a lunch occasion - served with so many different combinations to suit the time and the weather.
This campaign was originally produced in the framework of a programme co-financed by the European Union