Creamy Potato and Broccoli recipe

Side dish recipe for Broccoli and Potato tossed with bacon and a creamy chutney sauce

1kg Baby Potatoes
1 head of Broccoli – cut into florets
100g of Bacon – cut into 2.5cm pieces
500ml of Cream
45ml Chutney (I like Mrs Balls)
1 medium Onion thinly sliced
30ml of Corn flour
Salt and Black Pepper
Optional – Fresh herbs (I used sage, coriander and basil)

How to
Boil the potatoes until soft.

Fry the bacon and onion in a little oil until soft and golden brown.

Add the chutney and the cream, salt and pepper.

Mix the corn flour with a little water and stir into the sauce. Leave to cook and thicken.

Remove 3/4 of the bacon and set aside.

With a stick blender blend the sauce in the pan. (If you don’t have a stick blender you can omit this step).

Return the bacon and add the broccoli and cook until broccoli is tender. If the sauce is too thick, you can add a dash of milk to thin it down.

Add the fresh herbs just before serving.

Place the potatoes on a dish and pour over the sauce with the broccoli and bacon. I like to add an extra grinding of black pepper before serving. Sit back and wait for the compliments…

Recipe kindly provided by Homemade Heaven food blog.

Recipe ID 29610

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