|Sat Fat 0.7g||3%|
A tasty Thai recipe which uses spiralised potato in exchange for traditional noodles. The broth is built on the vibrant flavours of ginger, pepper, lemongrass and mange tout which when together is an inspiring delight for the palate. Get involved right here!
Bring the stock to the boil and add all the ingredients except the potatoes, coriander, and basil. Simmer for five minutes then add the potato and cook for four to five minutes more, until the potato is soft but not falling apart.
Serve with the fresh coriander and basil and some extra lime wedges, chilli and fish sauce on the side.
1 Maris Piper, spiralized
800ml vegetable or chicken stock
2tbsp galangal purée (or ginger if unavailable)
2tbsp lemongrass, finely chopped
4 kaffir lime leaves
Juice of a lime
2-3tbsp fish sauce (optional)
2 hot red chillies, sliced
A small bunch of coriander
A small bunch of Thai basil (or Italian basil if unavailable)
A small handful of mange tout
6 button mushrooms, sliced
A few slices of ginger
A simple, one tray taste of the orient, with baby vegetables.
For a taste of the Emirates in your own home, try this modified version of a classic Tabbouleh dish, with a bit more bite.
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
Simple ingredients, great flavours. Ideal as a brunch option or a dish for a family to share.
This campaign was originally produced in the framework of a programme co-financed by the European Union