English parsley potatoes

Ingredients for 4 servings:

• 800 g potato(s), waxy
• 1 bunch of parsley
• 1 onion(s)
• 2 tbsp butter
• 2 tbsp flour
• 125 ml vegetable stock
• 125 ml milk
• 250 g whipped cream
• salt and pepper
• e.g. Worcestershire sauce, some dashes
• 1 egg yolk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Peel and wash the potatoes, and cut into fairly thin slices. Bring salted water to a boil in a saucepan, cover, and simmer the potatoes over low heat for 5 minutes. Meanwhile, wash the parsley, shake dry, and finely chop it. Peel and dice the onion. Melt the butter in a wide saucepan and fry the diced onion until translucent. Sprinkle in the flour and sauté until golden brown, stirring constantly. Add the stock, milk, and cream, stirring constantly. Drain the potatoes in a sieve, let them drain, and mix them with the cream sauce in a saucepan. Add half of the parsley and season to taste with salt, pepper, and Worcestershire sauce. Simmer the potatoes in the sauce for about 10 minutes, until they are tender and the sauce has thickened. To serve, whisk the egg yolk in a cup and gently but thoroughly stir it into the potatoes along with the remaining parsley. Season again to taste.