RECIPE BY:

Michael Weldon

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 500g baby potatoes
  • 500mL Massel Liquid Beef Stock
  • 2 sprigs of rosemary, plus extra to serve
  • 2 cloves of garlic, peeled and sliced
  • 1tbs seeded mustard, plus extra for serving
  • 1 tbs white vinegar
  • 1 tbs Lurpak salted butter, 1tbs extra for gravy

 

METHOD :

  • Slice potatoes in half lengthways and place into a large pot. Break sprigs of rosemary into halves and add to pot.
  • Add in garlic, mustard, vinegar, butter and stock to pot and stir through. Put pot over heat and bring to a boil. Turn down heat and allow pot to simmer for 30 minutes or until potatoes are soft.
  • Scoop potatoes out of pot and put onto serving plate. Leave liquid in pot on stove. Add extra butter to pot and continue to reduce to make gravy.
  • Spoon extra mustard seeds over potatoes and sprinkle with extra rosemary sprigs.
  • Pour thickened gravy over potatoes and serve.

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