Parsley Potatoes
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), small, for jacket potatoes
- 1 liter milk
- 2 tablespoon flour
- 50 g butter
- 1 bunch parsley
- 2 tablespoon vegetable stock, instant
- salt and pepper
- nutmeg
- Cayenne pepper, to taste
- Onion powder
Print Recipe
Pin Recipe Instructions
- Place the potatoes as jacket potatoes in a large pot with salted water and cook until cooked.
- While the potatoes are boiling, make a light sauce with the flour, butter and milk. To do this, heat the butter in a saucepan, add the flour to the butter and stir vigorously. Add the vegetable stock, stir. Gradually pour the milk into this so-called roux and continue to stir vigorously until the desired creamy consistency is achieved. Let it boil briefly, stirring constantly so that nothing burns. Remove the sauce from the stove and season with pepper, onion seasoning, nutmeg and cayenne pepper.
- Finely chop the parsley, add to the sauce and stir in. Please do not let it boil anymore, otherwise the parsley will lose its delicate taste! Peel the potatoes and put them in the sauce. Let it flow for a short time.
- Hard-boiled eggs, which you also add to the sauce, or, for example, ham or minute schnitzel, also taste great.
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