Potatoes. Hundreds upon hundreds of recipes to cook them. Endless possibilities. I usually cook potatoes as an addition to a meal, when I realize that the main dish I have slaved over may not satisfy mine and my fellow diners’ appetites. This happened earlier this week. I searched my fridge for what I could add to the bland boiled potatoes. I found a tub of crème fraiche that barely had 1 tablespoon left in it and some bright green chives. And voila!
INGREDIENTS
- 500-600g waxy white potatoes, peeled
- 1 tablespoon low-fat creme fraiche
- 2 heaped tablespoons fresh chives
COOKING
1. Slice potatoes into thin, even slices. Place sliced potatoes in a medium saucepan of boiling water for around 10 minutes or until they are tender. Drain well.
2. Place cooked potatoes in a bowl. Add chives and creme fraiche and stir well to combine.
Serve hot or cold. I found that I did not need to add any salt or pepper due to the creme fraiche. I find it immensely satisfying when I can cook a meal and find myself NOT wanting to add any salt to it. This is definitely a good thing, cholesterol wise.
x E
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