VegetablesAlison Lambert


VegetablesAlison Lambert
I seem to have this love-hate relationship with potatoes - i try to avoid them whenever possible as i really don't need the extra carbs in my life (i have enough).  But i have to admit i find it really hard to resist freshly dug new potatoes with their creamy centres and papery skins - i am sure you get the idea.
We have had a potato growing competition with the children and so far Evy is winning with 24 potatoes from one pot.  It has been a wonderful project, (although quite competitive) the children have really got involved from planting their seedling potatoes, watching them grow and bloom and finally after many weeks and much anticipation digging them up and eating them - ya aah. When it comes to the taste test we simply boil them and serve them with butter.  We grew so many varieties that it has been a taste and texture experience for us all.
This recipe is wonderful as it combines flavours from the garden, blended through butter and smothered on potatoes.  Feel free to use herbs and flavours you like and more importantly that you have access too.

Serves 6-8

1 kg new potatoes, washed well and scraped if desired
100g unsalted butter
good handful watercress and rocket
1 Tbsp fresh tarragon and chervil - parsley, mint, basil, dill or fennel work well also
2 gherkins, finely chopped
1 Tbsp good quality capers, roughly chopped
2 Tbsp good quality extra virgin olive oil
freshly cracked pepper
pinch salt

Place the potatoes in a good size pot with a generous pinch of salt, cover with water and bring to the boil, reduce heat and simmer until tender.
Whilst they are cooking, bring a medium size pot to the boil.  Quickly plunge the rocket and watercress into he water for only a few seconds.  Remove immediately and lay flat on a clean dry cloth to cool down.
In a food processor add the softened butter and blend until pale and creamy, add the rocket and watercress, all the herbs and blend again until well combined and green looking.  Season to taste.
Remove from the processor and mix through the gherkins and capers.  Put aside until the potatoes are cooked.
Once the potatoes are cooked, drain well and put into serving dish and spoon over this fragrant, fantastic green butter.