New Potatoes, Rosemary-Lavender Cream & Fresh Peas

A traditional comfort dish with a modern twist of creative seasoning

Recipe by: Gabrielle

SERVES: 6

PREP TIME: 5 minutes COOK TIME: 20 minutes TOTAL TIME: 25 minutes

INGREDIENTS

Rosemary-Lavender Infused Cream

• 2 tsp. GC Napa Valley Natural Buttery Proprietary Blend Extra Virgin Olive Oil
• 2 garlic cloves, diced (2-3 tsp.)
• 1 tsp. GC Napa Valley Natural Tuscan Rosemary Leaves
• ½ tsp. GC Napa Valley Natural Culinary Lavender Buds
• 1⅓ cups heavy cream
• ½ tsp. GC Napa Valley Natural Grapefruit Pink Peppercorn
• ½ tsp. GC Napa Valley Natural Grapefruit Pink Peppercorn
• 2 tsp. GC Napa Valley Natural Basil Finishing Sea Salt

Potatoes & Peas

• 2 lbs. new potatoes, 1½-2” diameter, washed (substitute fingerling or baby potatoes)
• 3 cups water
• 1 cup English peas, fresh preferred over frozen
• 1 Tbsp. GC Napa Valley Natural Buttery Proprietary Blend Extra Virgin Olive Oil
• ¼ tsp. GC Napa Valley Natural Basil Finishing Sea Salt

TO PREPARE

Prepare Rosemary-Lavender Infused Cream:

1. Heat Buttery Extra Virgin Olive Oil and garlic in a small saucepan over medium heat. Gently cook 2 minutes. Add Tuscan Rosemary Leaves, Lavender Buds and cook 1 minute. Add cream, bring to a gentle simmer, then turn off heat. Add Grapefruit Pink Peppercorn, Basil Finishing Sea Salt and let infuse 15 minutes or longer

Prepare Potatoes and Peas

1. Fill a large pot with 1” water. Add steamer basket, fill with potatoes, cover, and steam over medium-high heat until potatoes are tender, 12-15 minutes. Meanwhile, bring 3 cups water to a boil in a saucepan over medium heat. Add fresh peas, cook until just tender, 3-5 minutes or prepare peas according to package instructions.
2. Remove cooked potatoes to a large bowl. Reheat the infused cream. Quarter the potatoes. Strain the infused cream over the potatoes using a medium-mesh strainer (not one that has very small holes; the medium size mesh will strain out the garlic, rosemary leaves and lavender buds and let through the other seasoning. Gently mix the potatoes to coat.
3. Drain cooked peas well in a colander. Return peas to the pan. Add Buttery Extra Virgin Olive Oil, Basil Finishing Sea Salt and mix.

TO SERVE

SHOPPING LIST

• 1 garlic bulb
• 1 pint (16 fl. oz.) heavy cream
• 2 lbs. new potatoes, 1½-2” diameter (substitute fingerling or baby potatoes)
• 6 oz. shelled fresh English peas or 1 lb. fresh unshelled or 10 oz. frozen baby sweet peas