Creamy Parsley Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 large potato (s)
- 200 g cream
- 2 tablespoon flour
- 1 bunch parsley, chopped
- salt
- pepper
- nutmeg
- Maggi
- some water
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into slices approx. 8 mm thick. Season heartily with salt, pepper and nutmeg and cook (not too soft so that they don`t disintegrate). Pour off most of the water, add the cream and bring to the boil again. Now fold in the chopped parsley. Mix the flour with a little water to a thick pulp and bind the potatoes with it. Season to taste with Maggi, seasoning if necessary.
- Fits as an accompaniment to all dishes.
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