New Potatoes With Cornichons & Cream
Creamy and comforting, this potato dish is a delightful blend of tender roasted potatoes in a rich, tangy cream sauce. The addition of cornichons gives a pleasant touch of acidity and the parsley adds a fresh finish. It's a wonderful side dish that will elevate any meal.
— Constant Cookbook
Ingredients
- 500g new potatoes
- 500ml chicken stock
- 200ml double cream
- 2 tbsp cornichons , sliced
- small handful parsley , finely chopped
Instructions
- 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.
- 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.
Cook Time
25M
Prep Time
PT5M
Yield
Serves 6
Nutrition
- Calories: 235 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 14 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.31 milligram of sodium
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