Roast potatoes and leeks with Groningen mustard
Add the mustard after roasting the vegetables. You can adjust its bite while the potatoes and leeks keep their browned edges.
Editorial team Holland Magazine ·
Visit Groningen uses Groningen mustard to flavour its mustard soup. This is our own side dish using mustard from the same region, not a traditional Groningen recipe.
Times are guidelines; preheat during preparation where possible. Allow extra time to cool food before storing it.
Equipment
Baking tray, baking paper suitable for 200 °C, bowl
Ingredients
- 800 g waxy potatoes, peeled weight
- 400 g leeks, trimmed weight
- 30 ml rapeseed oil
- 30 g coarse Groningen mustard
- 20 ml apple cider vinegar
- 20 ml water
- 10 g honey
- 2 g salt
- 0.5 g ground black pepper
Method
- Preheat a conventional oven to 200 °C. Cut the potatoes into 2 cm cubes. Rinse the leeks carefully between the layers and cut into 3 cm pieces.
- Toss the potatoes with 20 ml oil, salt and pepper. Spread on the lined baking tray and roast for 20 minutes.
- Turn the potatoes. Toss the leeks with the remaining 10 ml oil and add to the tray. Roast for another 20 minutes. The potatoes should be tender when pierced. Turn the leeks halfway through; remove any heavily browned pieces earlier.
- Whisk the mustard, vinegar, water and honey into a dressing. Toss with the hot vegetables and serve immediately.
Storage
Cool leftovers within 2 hours and refrigerate in a covered container at 4 °C. Eat within 2 days. Reheat a stored portion once until piping hot throughout.
Allergens
Contains mustard. Check the mustard for other allergens.
Our own version based on the cited regional sources. Not test-cooked by the editorial team; timings are a guide and the stated doneness is decisive.