Summary: Oh this is perfect! That fresh flavour but still winter warm.
Ingredients
- 1kg baby potatoes, halved
- 250g green beans, topped & tailed
- 1 leek, whites & pale green parts chopped
- 2 cups corn kernels, fresh or frozen
- 50g butter
- 1/4 cup garlic olive oil
- 1 tblsp mustard (I like Australian)
- 1/4 sour cream
Instructions
- Add the potatoes to a large pot of cold, salted water and bring to the boil. Cook until just tender and add green beans and cook for 2mins more. Drain.
- While you are waiting for the potatoes to cook add the butter, leeks and corn to a frypan and sauté until the veg are tender.
- Whisk the oil, mustard and sour cream together. Season well with salt and pepper.
- Toss the veg in the dressing and serve.
- This would be great with fish, chicken or even as a main meal in it’s own right. We had chicken that was coated in seasoned flour and pan fried in butter.
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