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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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. 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 |
Directions:
1. 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.
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.
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