Potatoes and Chives

Name: Potatoes and Chives
Cuisine: Scottish
Ingredients: 1 bay leaf; 6 medium-sized potatoes, peeled and diced; 3 stalks of celery, with leaves, finely chopped; 3 stalks of celery, with leaves, finely chopped; salt and pepper; 1 × 8 fl oz (250 ml) cup instant dried milk (1 c); 2 pt (11) water or vegetable stock; 2 pt (11) water or vegetable stock; chopped parsley, chives, dill or nettles; chopped parsley, chives, dill or nettles; chopped parsley, chives, dill or nettles; salt and pepper; 2 tablespoons oil; 2 rashers of Ayrshire bacon, finely chopped; 1 medium onion, finely chopped

Preparation info

6–8
Servings

Difficulty
Easy

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

2 tablespoons oil
2 rashers of Ayrshire bacon, finely chopped
1 medium onion, fine

Europe
United Kingdom
Side dish
Gluten-free
Scotland

Method

Sweating the Vegetables

Heat the oil in a pot and add the bacon. Cook till crisp and add the onion and celery. Cook without colouring for about 10 minutes.

Cooking and Serving

Add the potatoes, bay leaf and water or stock. Cook till the potatoes are just tender. Gradually stir in the dried milk. Season a