Glazed baby veg
A simple way to cook veg to serve alongside your favourite main
Truffled crushed potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 400g floury potatoescut into large chunks
- 200ml milk
- 1 rosemarysprig, plus a few leaves
- ½-1 tsp truffle oildepending on how much you like the taste
- 4 tbsp single cream
Nutrition: per serving
- kcal261
- fat9g
- saturates5g
- carbs40g
- sugars7g
- fibre3g
- protein9g
- salt0.17glow
Method
step 1
Put the potatoes and milk into a medium pan, add water to just cover, season, then bring to the boil. Simmer for 15 mins or until tender. Add the rosemary a few mins before the end of cooking to infuse. Drain off all but a few tbsp of the cooking liquid.
step 2
Roughly crush the spuds, fold in the truffle oil and cream, then tip into a small baking dish, adding a few rosemary leaves to decorate. Flash under the grill for a few mins to colour the top. If making ahead, reheat in the oven at 200C/fan 180C/gas 6 for 15 mins until just bubbling and starting to turn golden.
