Summary

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

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Instructions

1. 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,
2. Add the potatoes and serve warmed in the sauce.