Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 10 to 12 new season potatoes (e.g. salad/baby potatoes) (approximately 800 g)
  • 400 g fresh or frozen peas
  • 2 carrots
  • 2 spring onions
  • 2 cloves garlic
  • 1 glass dry white wine
  • 1 pinch turmeric
  • 2 bay leaves
  • 3 sprigs thyme
  • 3 tbsp olive oil
  • salt and pepper
EUPOTATOES28230 website 820x480 recipes 16
Cooking time: 60 MIN
  1. Wash the potatoes and cut them into quarters lengthwise.
  2. Thinly slice the onion.
  3. Peel and crush the cloves of garlic using the blade of a knife.
  4. Peel, wash and cut the carrots into small cubes.
  5. Heat the olive oil in a casserole dish and sauté the onions, garlic, carrots, and thyme until nicely coloured.
  6. Add the potatoes to the casserole and sauté for 5 minutes on a low heat.
  7. Pour in the white wine, season with the turmeric and bay leaf. Simmer for about 10 minutes over a low heat. Cover the preparation with water.
  8. Add the peas and continue cooking for 20 minutes. The broth is ready when the potatoes are tender. Add salt and pepper at the last moment.
  9. Serve hot with a golden oven-baked garlic bread.

Tip: To give a southern flavour to your dish, you can replace the turmeric by 1 pod of paprika

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