ENGLISH PARSLEY POTATOES

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English Parsley Potatoes image

A classic British potato dish, which is probably traditionally served with roast beef, English mustard and green peas. Adapted from a recipe on a 'Pan or Wok' recipe card from International Masters Publishers. A suggested variation on the card is that these potatoes can also be made with left-over roast potatoes. I've only made this dish with new potatoes, and served it as an accompaniment to grilled or BBQd meat.

Provided by bluemoon downunder

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

900 g new potatoes, washed, unpeeled, boiled until cooked through
1 yellow onion
2 garlic cloves, finely chopped
50 g unsalted butter
2 tablespoons plain flour
300 ml reduced-sodium vegetable broth
300 ml low-fat double cream
1 teaspoon dried thyme
1 bunch parsley, stalks removed, finely chopped
1 tablespoon Worcestershire sauce
1 egg yolk
salt & freshly ground black pepper, to taste

Steps:

  • Slice the potatoes, peel and chop the onion and garlic, melt the butter in a large non-stick pan and sauté the onion and garlic for about 5 minutes, or until they are soft.
  • Stir in the flour and cook for 1 minute.
  • Remove the pan from the heat, add the stock, cream and thyme, and blend until smooth.
  • Return the pan to the heat and bring to the boil, stirring occasionally, until the mixture thickens.
  • Stir in half the parsley, the Worcestershire sauce and potatoes and simmer for 5 minutes, until heated through, stirring occasionally.
  • Turn off the heat, stir in the egg yolk and season to taste with salt and freshly ground pepper.
  • Sprinkle with the remaining parsley and serve.

Nutrition Facts : Calories 307.3, Fat 11.5, SaturatedFat 6.9, Cholesterol 74.1, Sodium 61.1, Carbohydrate 46.8, Fiber 5.7, Sugar 3.4, Protein 6.1

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