Loadshedding recipes
Organic baby potatoes with caper lemon cream
2
Easy
20 minutes
30 minutes
Ingredients
- 1 litre whey from ricotta
- 500 g Woolworths organic baby potatoes, scrubbed
- 200 g rainbow radishes, scrubbed For the caper lemon cream:
- 3 T extra virgin olive oil
- 2 T capers, drained and patted dry
- 2 T Woolworths Ayrshire salted butter
- 3 garlic cloves, grated
- 1 cup Woolworths organic cream
- ½ lemon, juiced
Method
- Place the whey in a saucepan, add the potatoes and radishes and bring to the boil. Boil for 20 minutes, or until tender.
- To make the caper lemon cream, heat the olive oil in a pan, then fry the capers until crisp. Drain on kitchen paper.
- Heat the butter in the pan and sauté the garlic until golden, then add the cream, lemon juice and capers and cook over a low heat for 10 minutes.
- Place the potatoes and radishes in a bowl. Spoon over a little cooking liquid, then pour over the cream.
Cook’s note: Cooking the vegetables in whey adds extra sourdough flavour. Whey can also be used instead of water when baking.