English Parsley Potatoes Recipe

Name: English Parsley Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Slice the potatoes, peel and chop the onion and garlic, melt the butter in a large non-stick pan and saute the onion and garlic for about 5 minutes, or until they are soft.
2
Stir in the flour and cook for 1 minute.
3
Remove the pan from the heat, add the stock, cream and thyme, and blend until smooth.
4
Return the pan to the heat and bring to the boil, stirring occasionally, until the mixture thickens.
5
Stir in half the parsley, the Worcestershire sauce and potatoes and simmer for 5 minutes, until heated through, stirring occasionally.
6
Turn off the heat, stir in the egg yolk and season to taste with salt and freshly ground pepper.
7
Sprinkle with the remaining parsley and serve.

687

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 900 g new potatoes, washed, unpeeled, boiled until cooked through, 1 yellow onion, 2 garlic cloves, finely chopped, 50 g unsalted butter, and more.

Yes, English Parsley Potatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

English Parsley Potatoes

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