Chamomile-Pickled New Potatoes with Beurre Blanc

Chamomile-Pickled New Potatoes with Beurre Blanc
Chamomile-Pickled New Potatoes with Beurre BlancChris Tonnesen

“We have always had a big potatoes-and-gravy culture in Denmark,” says Danish chef Niclas Grønhøj Møller. “Once you get into summer and new potatoes start coming into season, white gravies—usually milk thickened and flavored with herbs like parsley—come back in style instead of heavier brown gravies.” His fresh spin on the combination uses a bright, high-acid beurre blanc in place of a cream-based gravy, and features lightly crunchy pickled potatoes infused with chamomile, a flower that grows wild even in the city.