Potato Cubes in Delicious Parsley Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bag potato (s), mostly waxy
- 1 bunch parsley
- 40 g butter
- 40 grams flour
- broth
- 150 ml milk (whole milk is best, low-fat is also possible)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into cubes (I almost needed a small bag from the supermarket, there were about 3 potatoes left). Finely chop the parsley. Cook the potatoes in the broth for 15 minutes.
- Meanwhile, let the butter melt over medium heat (maybe a little stronger) and add the flour. Stir vigorously with a whisk so that nothing burns and it doesn`t clump. Then add approx. 150 ml milk and stir vigorously until the butter-flour mixture has dissolved nicely in the milk.
- Now skim the broth from the potatoes until you have the desired consistency of the sauce, always stirring well.
- Finally season with salt and pepper and add the chopped parsley. Pour over the finished potatoes.
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