Parsley potatoes

Ingredients for 4 servings:

• 1 kg potatoes, small, for jacket potatoes
• 1 liter of milk
• 2 tbsp flour
• 50 g butter
• 1 bunch of parsley
• 2 tbsp vegetable broth, instant
• salt and pepper
• nutmeg
• Cayenne pepper, to taste
• onion powder

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Jacket potatoes with delicious parsley sauce

Place the potatoes in their jacket potatoes in a large pot of salted water and cook until tender. While the potatoes are cooking, make a light sauce with the flour, butter, and milk. Heat the butter in a saucepan, add the flour to the butter, and stir vigorously. Add the vegetable stock and stir. Gradually pour the milk into this roux, stirring vigorously until the desired consistency is reached. Let it boil briefly, stirring constantly to prevent it from burning. Remove the sauce from the heat and season with pepper, onion seasoning, nutmeg, and cayenne pepper. Finely chop the parsley, add it to the sauce, and stir in. Do not let it boil any further, or the parsley will lose its delicate flavor! Peel the potatoes and add them to the sauce. Let them simmer for a short while. Hard-boiled eggs, which can also be added to the sauce, or ham or schnitzel, for example, go well with this.