Parsley Potatoes À La Achim
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g potato (s), (waxy)
- 40 g butter
- 40 grams flour
- 375 ml milk
- 375 ml vegetable broth or meat broth
- 1 egg (s), including the yolk
- 1 bunch parsley
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cook the potatoes with their peel until done and let cool down a little.
- Melt the butter in a large saucepan, stir in the flour and gradually add the milk and the broth. When the sauce has thickened, season with salt, pepper and a lot of nutmeg and then stir in an egg yolk. Chop the parsley and add to the sauce.
- Peel the potatoes into relatively thin slices and add them to the sauce.
- Homemade meatballs and green salad go well with this.
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