Recipe by bluemoon downunder
A classic British potato dish, which is probably traditionally served with roast beef, English mustard and green peas. Adapted from a recipe on a 'Pan or Wok' recipe card from International Masters Publishers. A suggested variation on the card is that these potatoes can also be made with left-over roast potatoes. I've only made this dish with new potatoes, and served it as an accompaniment to grilled or BBQd meat.
- 900 g new potatoes, washed, unpeeled, boiled until cooked through
- 1 yellow onion
- 2 garlic cloves, finely chopped
- 50 g unsalted butter
- 2 tablespoons plain flour
- 300 ml reduced-sodium vegetable broth
- 300 ml low-fat double cream
- 1 teaspoon dried thyme
- 1 bunch parsley, stalks removed, finely chopped
- 1 tablespoon Worcestershire sauce
- 1 egg yolk
- salt & freshly ground black pepper, to taste
Directions See How It's Made
- Slice the potatoes, peel and chop the onion and garlic, melt the butter in a large non-stick pan and sauté the onion and garlic for about 5 minutes, or until they are soft.
- Stir in the flour and cook for 1 minute.
- Remove the pan from the heat, add the stock, cream and thyme, and blend until smooth.
- Return the pan to the heat and bring to the boil, stirring occasionally, until the mixture thickens.
- Stir in half the parsley, the Worcestershire sauce and potatoes and simmer for 5 minutes, until heated through, stirring occasionally.
- Turn off the heat, stir in the egg yolk and season to taste with salt and freshly ground pepper.
- Sprinkle with the remaining parsley and serve.