I would describe these shockingly yellow potatoes as Dauphinoise style potatoes coated in a rich cream turmeric sauce. Although not necessary, I think it needed a bit more substance, so I stirred in some veggie meatballs and I was pleasantly pleased with the way the whole dish turned out. All that was required was some greens on the side to tone down that yellow glow warming your face.
I hope to make the Turmeric Cream again and in place of the new potatoes, it will be pasta.
Turmeric Cream New Potatoes and 'Meatballs'
Serves 4 - 6 with accompaniments
900g new potatoes, washed well
Optional: Ready-made veggie 'meatballs'
300ml double cream
3 teaspoons turmeric
Handful of herbs - parsley or mint
Salt and pepper to taste
Boil the new potatoes in their skins until tender. Drain .
When cool, remove the skin.
In a large shallow casserole dish, pour in the double cream and stir in the ground turmeric and herbs until well combined.
Then stir the potatoes and meatballs' into the turmeric cream .
Season with salt and pepper.
Put in a preheated oven to gas mark4/180oc for 30 - 45 minutes or until just golden on top and bubbling.
Serve with Greens.
Inspired by Lesley Waters Cooler Than Chillies