Name: English Parsley Potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 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

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Recipe by bluemoon downunder

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English Parsley Potatoes created by Lori Mama

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.

Ready In:: 25mins
Serves:
Units:

Nutrition Information

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ingredients

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

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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RECIPE MADE WITH LOVE BY

@bluemoon downunder

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@bluemoon downunder

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"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."

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photo by Lori Mama

9/10/2009
review by Lori Mama

9/10/2009

Nice and creamy dish. I think I'll cut the thyme back a smidgen next time. I found it just a bit overpowering. Made for Adopt A Tag '09 PRMR. :)
review by diner524

2/22/2009

Great potato side dish that accompanied our steaks last night. I cut the recipe down to one serving but it made more than enough for two of us. I varied from the recipe by using store bought refrigerated peeled and sliced potatoes but then followed as written. This is a creamy and rich potato dish. Thanks for sharing your recipe. Made for PRMR.
review by Jeaness68

8/20/2006

The potato's were good, very rich and it made more than 4 servings.
review by Kittencalrecipezazz

5/21/2006

bluemoon these potatoes are fabulous! I used regular red potatoes and cubed them, also I incresed the fresh garlic, my DS loved these! thanks for this recipe!...Kitten:)