John Myers
Ingredients for 4 servings:
- 5 large potatoes
- 2 tbsp, heaped butter
- 3 tbsp, heaped flour
- 1 liter of milk
- some extra milk
- ½ bunch parsley
- 500 ml water
- salt and pepper
- 16 slices of salami
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
a winter dish
Peel the potatoes, quarter them, and halve them again. Then place them in a small saucepan and add enough water to lightly cover them. Add 1 teaspoon of salt and cook the potatoes over medium heat for about 20 minutes. Make a roux. To do this, melt the butter in a large saucepan and then stir in the flour. Deglaze the roux with all the milk and stir. Simmer over low heat, stirring constantly, until the milk boils and becomes creamy. When it’s as thick as semolina porridge, add a few more tablespoons of milk and stir everything together. Now you can remove the potatoes from the heat. Drain the potato water and add the potatoes to the pan. Season the potatoes with plenty of salt and pepper. Finely chop the parsley and add it. More parsley can be used if desired. In winter, serve this dish with a board full of freshly sliced salami. 200 kcal per serving.
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