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Parsley potatoes grandma's style

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Ingredients for 4 servings:

  • 1 kg new potatoes, cooked as jacket potatoes, peeled
  • 30 g butter
  • 30 g instant flour
  • 250 ml vegetable broth (possibly instant)
  • 250 ml milk, 3.5% fat content
  • Salt
  • Nutmeg, freshly grated
  • some lemon juice, freshly squeezed
  • 2 tbsp, heaped parsley, flat, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

For the roux, melt the butter in a saucepan. Stir in the flour. Pour in the vegetable stock and milk, whisk, and bring to a boil while stirring. Stir in the salt, nutmeg, lemon juice, and parsley. Add the potatoes and serve warmed in the 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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