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Crushed New Potatoes with Turmeric Cream

Chef.Foodie's picture
Ingredients
  Small new potatoes 2 Pound, scrubbed (900 Gram)
  Turmeric 2 Teaspoon
  Double cream 12 Fluid Ounce (350 Milliliter)
  Flat-leaf parsley 1 Ounce, chopped (25 Gram)
  Lemon 1 , zest grated finely
Directions

1. Heat oven to 200C/fan 180C/gas 6. Cook potatoes for 6-8 mins until just tender. Drain well, then place in a single layer in a shallow ovenproof dish. Using the back of a spoon, lightly crush each potato. Cool slightly.
2. Meanwhile, heat a large pan, then add the turmeric. Toast over a low heat for 30 sees. Add the cream, bring to the boil, then simmer for 1 min. Allow to cool. Stir in the parsley, lemon zest and seasoning, then pour over the potatoes. Bake for 35-40 mins until bubbling. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Turmeric
Interest: 
Everyday, Healthy
Preparation Time: 
40 Minutes
Cook Time: 
10 Minutes
Ready In: 
50 Minutes
Servings: 
6

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 330 Calories from Fat 271

% Daily Value*

Total Fat 30 g46.3%

Saturated Fat 0.06 g0.31%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 268.4 mg11.2%

Total Carbohydrates 13 g4.3%

Dietary Fiber 2.4 g9.7%

Sugars 0.1 g

Protein 2 g4%

Vitamin A 8% Vitamin C 34.6%

Calcium 3% Iron 7.3%

*Based on a 2000 Calorie diet

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Crushed New Potatoes With Turmeric Cream Recipe