Marinated new potatoes
Fresh seasonal vegetables bring colour and flavour to your buffet table
0
ratings
Difficulty and servings
Serves 20
Easily doubled
Preparation and cooking times
Prep 15 mins
Cook 25 mins
Vegetarian
- Tip the potatoes into a large pan and cook in boiling salted water for 10-15 mins until tender. While the potatoes are cooking, tip the wine, shallots and sugar into a saucepan, then boil for 10 mins until reduced by half. Tip in the vinegar and olive oil, then bring to the boil until the oil has become incorporated into the dressing. Pour half the dressing over the warm potatoes and leave to cool. Stir through the remaining dressing and parsley before serving.
Per serving
147 kcalories, protein 3g, carbohydrate 27g, fat 3 g, saturated fat 0g, fibre 2g, salt 0.05 g
Recipe from Good Food magazine, June 2006.
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http://www.bbcgoodfood.com/recipes/2596/
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Ingredients
- 3kg new potatoes , halved
- 1 bottle dry white wine
- 4 shallots , finely sliced
- 1 tbsp sugar
- 4 tbsp white wine vinegar
- 4 tbsp extra-virgin olive oil
- 2 handfuls parsley leaves, roughly chopped
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Difficulty and servings
Serves 20
Easily doubled
Preparation and cooking times
Prep 15 mins
Cook 25 mins
Vegetarian
Easily halved
Ingredients
- 3kg new potatoes , halved
- 1 bottle dry white wine
- 4 shallots , finely sliced
- 1 tbsp sugar
- 4 tbsp white wine vinegar
- 4 tbsp extra-virgin olive oil
- 2 handfuls parsley leaves, roughly chopped
Per serving
147 kcalories, protein 3g, carbohydrate 27g, fat 3 g, saturated fat 0g, fibre 2g, salt 0.05 g
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