Risotto Style Yukon Gold Potatoes with Lavender and Rosemary

The thick creamy texture, the perfectly paired flavors of butter, herbs and cheese and the robustness of potatoes and onion make this dish as elegant as it is comforting.  When we first came across this recipe in Sharon Shipley's The Lavender Cookbook, we were hooked at first bite.  It's perfect as a vegetable side or as the base for additional vegetables or meat as a main course.  Left-overs are quickly devoured in the morning with eggs and toast.  The recipe will serve 8, but we have found that it's a good idea to plan on second helpings!

The recipe calls for fresh rosemary.  While it can certainly be prepared with dried rosemary, it's worth the effort to source some fresh.  The resulting flavor is remarkable.  Pop out to the garden, or maybe your neighbor's garden down the street, to snip a couple of springs. 

 

Risotto Style Potatoes with Lavender and Rosemary

Serves 8

• 1 cup milk
• 1 cup chicken or vegetable broth
• 2 tablespoons olive oil
• 1 medium onion, minced
  
• 2 teaspoons Pelindaba’s Organic Culinary Lavender
• 1/2 teaspoon minced fresh rosemary leaves
• 1 garlic clove, minced
• 6 large Yukon Gold potatoes, peeled and finely diced
• 1/2 cup grated Parmesan cheese 
• 2 tablespoons unsalted butter
• Salt and ground black pepper to taste
  
  

Combine the milk and the broth in a small saucepan.  Bring to just a simmer over medium heat.  Keep warm over low heat.

Warm the oil in a large skillet over medium-high heat.  Add the onion and sauté for 5 minutes, or until translucent.  Add the lavender, rosemary, and garlic.  Sauté for 30 seconds.

Add the potatoes and sauté for 2 minutes.   Slowly pour in the warm milk and bring to a simmer, stirring constantly.

 

Reduce the heat to medium and cook, stirring often, for 20 minutes, or until the potatoes are very tender and the liquid has become very thick and creamy.  

Stir in the cheese and butter.  Season with salt and pepper.  If desired garnish with fresh rosemary and shaved Parmesan. 

Serve while warm and deliciously rich and gooey.

More lavender-inspired recipes as delicious as this one are available in our cookbook, Culinary Adventures with Lavender.  Happy eating!

From “The Lavender Cookbook” by Sharon Shipley