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.
Our friends at Wine Selectors recommend pairing this dish with a Chardonnay or Grenache.
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