Pink Fir Potato & Malabar Spinach Stack Snack
- Summer
- Quick & Easy
Stack up the fun with Pink Fir Potatoes and Malabar Spinach. Slice, stack, and sizzle for a colourful snack that's as playful as it is tasty.
Ingredients
500g Pink Fir Potatoes
250g Malabar Spinach
2-4 Tbsp Yeo Valley Organic Crème Fraiche
1 Garlic Clove (crushed)
1 tsp Whole Grain Mustard
1/2 tsp Whole Nutmeg (grated)
1 tsp Lemon Zest
Salt & Pepper
Toppings - September pickles & Calendula Flower
Method
Wash and scrub the potatoes. Add them to a large saucepan filled with water and add 1/2 tbsp salt. Boil the potatoes for 20 minutes until they are cooked through. Drain them and allow them to steam dry.
Add the Malabar spinach to a hot pan and cook for 2 minutes until it has wilted. Turn the heat to low and stir through the crème fraiche, crushed garlic clove, mustard, nutmeg and lemon zest and season with salt and pepper.
Slice the potatoes in 1/2 length ways, top with the creamy Malabar spinach, pickles and calendula flower. Season with pepper and enjoy.
In this recipe...
Crème Fraîche
5
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