in Recipes

Parsley potatoes à la Achim

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Ingredients for 4 servings:

  • 750 g potato(s) (waxy)
  • 40 g butter
  • 40 g flour
  • 375 ml milk
  • 375 ml vegetable broth or meat broth
  • 1 egg(s), including the yolk
  • 1 bunch of parsley
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the potatoes with their skins on until tender and let them cool slightly. Melt the butter in a large saucepan, stir in the flour, and gradually add the milk and broth. When the sauce has thickened, season with salt, pepper, and a generous grind of nutmeg, then stir in the egg yolk. Finely chop the parsley and add it to the sauce. Peel the potatoes, cut them into relatively thin slices, and add them to the sauce. Homemade meatballs and a green salad go perfectly with this sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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