English Parsley Potatoes

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A classic british potato dish, which is probably traditionally served with roast beef, english mustard and green peas. adapted from a recipe on a 'pan or wok' recipe card from international masters publishers. a suggested variation on the card is that these potatoes can also be made with left-over roast potatoes. i've only made this dish with new potatoes, and served it as an accompaniment to grilled or bbqd meat.

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Steps

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Slice the potatoes , peel and chop the onion and garlic , melt the butter in a large non-stick pan and saut the onion and garlic for about 5 minutes , or until they are soft.

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Stir in the flour and cook for 1 minute.

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Remove the pan from the heat , add the stock , cream and thyme , and blend until smooth.

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Return the pan to the heat and bring to the boil , stirring occasionally , until the mixture thickens.

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Stir in half the parsley , the worcestershire sauce and potatoes and simmer for 5 minutes , until heated through , stirring occasionally.

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Turn off the heat , stir in the egg yolk and season to taste with salt and freshly ground pepper.

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Sprinkle with the remaining parsley and serve.

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Ingredients

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new potatoes, yellow onion, garlic cloves, unsalted butter, plain flour, reduced-sodium vegetable broth, low-fat double cream, dried thyme, parsley, worcestershire sauce, egg yolk, salt & freshly ground black pepper