Spruce Tips and Potatoes and Cream
◾1½ pounds (680gms) thin-skinned potatoes (about 4 medium potatoes)
◾¼ cup (60ml) spruce tips
◾½ cup (120ml) whipping cream
◾½ teaspoon (2.5ml) sea salt
◾¼ teaspoon (1.25ml) pepper
Wash potatoes, leave peel on, and cut into eighths. Boil, covered, with about an inch of water until tender (15 to 20 minutes). Drain, return to pot and cover.
Chop the spruce tips. Reserve a pinch of them for garnish. In a small saucepan heat the cream, chopped spruce tips, salt and pepper until boiling. Pour over the potatoes in the saucepan and heat over medium-low heat until the cream bubbles and reduces a bit, about 2 to 3 minutes. It may look like a lot of cream at the bottom of the pot, but somewhere between the potatoes sitting in their serving dish and making it to your plate, the cream seems to magically thicken up and soak in, becoming just the right amount.
Garnish with a sprinkle of chopped spruce tips.
Serve as a side dish to grilled or roasted meat.
Serves 4 to 5.