Summary

Ingredients

• 800 g potato (s), waxy
• 1 bunch parsley
• 1 onion (s)
• 2 tablespoon butter
• 2 tablespoon flour
• 125 ml vegetable stock
• 125 ml milk
• 250 g whipped cream
• salt and pepper
• Worcestershire sauce, some sprinkles
• 1 egg yolk

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Instructions

1. Peel and wash the potatoes and cut them into not too thin slices. Bring the salted water to the boil in a saucepan and cover the potatoes over a low heat and simmer for 5 minutes.
2. In the meantime, wash the parsley, shake it dry and chop it finely. Peel the onion and cut into cubes. Froth the butter in a wide saucepan and fry the onion cubes until translucent. Sprinkle in the flour and sweat until golden while stirring. Pour in the broth, milk and cream, stirring constantly.
3. Drain the potatoes in a sieve, drain and mix in a saucepan with the cream sauce. Add half of the parsley and season the sauce with salt, pepper and Worcestershire sauce.
4. Let the potatoes simmer in the sauce for about 10 minutes until they are cooked and the sauce has thickened. To serve, whisk the egg yolks in a cup and carefully but thoroughly stir into the potatoes with the remaining parsley. Season again to taste.