|Energy (Kcal) 173||9%|
|Saturated Fat 3.5g||1.4%|
|Total Sugars 5.4g||6%|
Heat the olive oil and butter in a large saucepan. Once the butter has melted, add the onion and bay leaves. Sauté for about 5 minutes until the onion has softened, but not coloured.
Meanwhile cut the potatoes into rough 2cm pieces then add to the pan along with the garlic. Stir to coat in the butter then cover with a lid. Cook over a low-medium heat for about 8 minutes stirring once or twice to prevent the potato sticking to the base of the pan.
Stir in the mustard and pour in the stock, then bring to a simmer and cook with the lid off for 12 minutes until the potatoes are completely cooked through.
Remove from the heat and take out the bay leaves. Cool slightly before adding the milk and then blend well in a food processor or liquidizer until completely smooth.
Season to taste and serve hot, garnished with chopped chives and a twist of black pepper.
450g Maris Piper potatoes, peeled
1 tbsp olive oil
20g polyunsaturated margarine
1 large onion, chopped
2 cloves garlic, crushed
2 bay leaves
1 tsp Dijon mustard
850ml hot vegetable stock
Chopped chives, to serve
Perfect for an evening in front of the fire and a film, or why not try with salad potatoes as a canape?
This recipe is a Thai twist on a classic curry, giving a kick with a little bit of spice! Perfect for those looking for a healthy curry.
Looking for a healthy lunch meal to bring into work? Look no further as this potato and courgette recipe gives you all the nutrients you need to get through the day.
This campaign was originally produced in the framework of a programme co-financed by the European Union