Jersey royal potatoes with peas, wild garlic and crème fraîche | Matching Food & Wine
If you love Jersey Royals here’s a great way to serve them from chef Rob Howell’s gorgeous new book, Root which is full of inspiring vegetable-based dishes
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Ingredients
- 1kg Jersey Royal potatoes
- 2 bay leaves
- 2 thyme sprigs
- 2 mint sprigs
- 2 garlic cloves, crushed
- 10g salt
- 2 tablespoons cooking oil
- 2 shallots, diced
- 200g fresh peas
- 25g unsalted butter
- 2 tablespoons chopped chives
- 2 tablespoons chopped flat-leaf parsley
- 2 handfuls of wild garlic
- 4 tablespoons crème fraiche
- 50ml rapeseed oil
- 1 shallot, sliced
- 1 garlic clove, sliced
- 600ml vegetable stock
- 375g frozen peas
- salt
- freshly ground black pepper
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