Hello lovelies! It has gotten HOT here. Like Wicked Witch of the West hot. Life without air conditioning is no joke. I want to get in and out of the kitchen as fast as I can.
One of our
successful formulas for a meal includes potatoes boiled in strong vegetable
stock, beans, whatever veg we have in the cupboard (usually onion, red pepper,
carrots) and kale covered in a dressing or sauce. There are endless variations
on this and they come together quickly.
I saw a friend
had made a “honey” mustard dressing over crispy potatoes in her air fryer. We
don’t have an air fryer and damned if I am turning my oven on for ANYBODY even
though I know how to make crispy potatoes in there. Nope. Na-uh. No way. Too
hot.
But I did
think I could do a “honey” mustard sauce over our standard potatoes/veg/beans/kale
combo.
This was delicious
and we would definitely eat it again.
Lemon “Honey” Mustard
Quick Bowl
400g new potatoes, diced
Vegetable stock to cook the potatoes in
1 onion, sliced into rainbows
garlic
¼ of a red pepper
Half a carrot, cut into matchsticks
Tin of beans, drained and rinsed (chickpeas would
be great. I used borlotti as that is what I had. )
100g kale –several handfuls
Sauce:
Juice of one lemon
2 TB wholegrain mustard
1-2 TB liquid sweetener (agave, maple syrup, golden
syrup)
Salt and pepper to taste
1. Cover your potatoes with cold water and a stock cube and bring to the boil. Boil until able to be easily pierced by a fork. Drain reserving about ¼ cup.
2. Meanwhile cook your onion in a splash of
vegetable stock from the potatoes. When softened, add the garlic, pepper,
carrots and let them cook down.
3. While the veg cooks, mix up the sauce in a
little bowl and set aside.
4. When you drain the potatoes, add in the kale and
the beans to the veg mixture and cook with the ¼ cup of stock you reserved when
you drained the potatoes. When the kale is bright green and reduced, add in the
potatoes and the sauce and stir to coat. Taste and see if it needs more lemon.
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