New potatoes with cornichons & cream

New potatoes with cornichons & cream

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Cooking time

Prep: 5 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 6

A rich side dish, perfect served alongside fish at your next dinner party

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
235
protein
5g
carbs
14g
fat
18g
saturates
10g
fibre
1g
sugar
2g
salt
0.31g

Ingredients

  • 500g new potatoes
  • 500ml chicken stock
  • 200ml double cream
  • 2 tbsp cornichons, sliced
  • small handful parsley, finely chopped

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Method

  1. Cook the potatoes in boiling salted water until tender. Drain and allow to cool on a tray (not under running water.) When cool enough to handle, cut in half or quarters, depending on size.
  2. In a saucepan, reduce the chicken stock by two-thirds. Pour in the double cream and reduce by half. Add the cornichons, parsley and some salt if needed, then add the potatoes. Coat the potatoes in the sauce and serve in a bowl.

Recipe from Good Food magazine, March 2011

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