English Parsley Potatoes


  • 900g boiled new potatoes
  • 1 brown onion
  • 50g butter
  • 2tbs flour
  • 300ml vegetable stock
  • 300ml double cream
  • bunch of parsley
  • 1tbs Worcestershire sauce
  • 1 egg yolk
  • salt and pepper


  1. Slice the potatoes. Peel and chop the onion. Melt the butter in a large pan. Fry the onion until soft, then stir in flour and cook for 1 minute. Remove from heat and blend in stock and cream.
  2. Return the pan to the heat and bring to the boil, until thickened. Stir in half the parsley, Worscestershire sauce and potatoes and simmer for 5 minutes until heated through.
  3. Turn of the heat, stir in the egg yolk and season with salt and pepper. Sprinkly over remaining parsley and serve.

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