English Parsley Potatoes

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 stir in the flour and cook for 1 minute.
• 3 remove the pan from the heat, add the stock, cream and thyme, and blend until smooth.
• 4 return the pan to the heat and bring to the boil, stirring occasionally, until the mixture thickens.
• 5 stir in half the parsley, the worcestershire sauce and potatoes and simmer for 5 minutes, until heated through, stirring occasionally.
• 6 turn off the heat, stir in the egg yolk and season to taste with salt and freshly ground pepper.
• 7 sprinkle with the remaining parsley and serve.