Scandinavian roast turkey with prune & juniper stuffing & caramelised apples
Adding lingonberry jam or redcurrant sauce to your Turkey cooking juices gives traditional gravy a touch of sweetness
Baby potato fondants
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 1kg/2lb 4oz baby or new potatoes
- 1 garlic cloveleft whole but smashed once
- 2 bay leaves
- 200ml dry white wine
- 50g butter
Nutrition: per serving
- kcal147
- fat6g
- saturates3g
- carbs21g
- sugars3g
- fibre1g
- protein2g
- salt0.11glow
Method
step 1
Put the potatoes, garlic and bay leaves in a large lidded sauté pan. Pour over the wine, add the butter and put the lid on the pan. Set over a medium heat and simmer for 1 hr until the wine has completely evaporated and the potatoes are coated in the buttery juices.
step 2
Reduce heat to low, then sizzle the potatoes in the buttery mixture, shaking the pan and turning the potatoes occasionally until they are completely cooked through, and the skins are brown and crisp. Serve scooped straight from the pan with a sprinkling of sea salt.
