English Parsley Potatoes

READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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