Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg triplets, cooked as jacket potatoes, peeled
For the roux:
- 30 g butter
- 30 g instant flour
- 250 ml vegetable stock, possibly instant
- 250 ml milk, 3.5% fat content
- salt
- Nutmeg, grated
- some lemon juice, freshly squeezed
- 2 tablespoon, heaped parsley, smooth, chopped
Print Recipe
Pin Recipe Instructions
- For the roux, melt the butter in a saucepan. Stir in the flour. Pour in the vegetable stock and milk, stir with a whisk and bring to the boil while stirring. Stir in salt, nutmeg, lemon juice and parsley,
- Add the potatoes and serve warmed in the sauce.
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