New Potatoes with Parsley Sauce
Healthy, because
Even smarter
Parsley is the supplier of vitamin C par excellence: just under 160 milligrams of the Fitmacher are contained in 100 grams, far more than the recommended daily requirement (110 milligrams)! In addition, the essential oils can help with stomach ache, calm an irritated intestine, relieve heartburn and unpleasant feeling of fullness.
Early potatoes with thin skin, which are quickly consumed, can be eaten with the skin, otherwise you should eat potatoes peeled or peeled. On the one hand, potato peelings can be treated with sprout or mould inhibitors. On the other hand, the peels contain solanine, which only partially passes into the cooking water during cooking. The latter also applies to organic potatoes.
Ingredients
- Ingredients
- 2 ½ lbs small new potatoes
- 1 Tbsp butter
- 3 Tbsps Pastry flour
- 2 cups low fat milk
- 6 Tbsps Whipped cream
- 2 bunches parsley
- ½ tsp instant powdered Broth
- salt
- peppers
- Nutmeg
Preparation steps
Rinse the potatoes thoroughly and boil in salted water for about 25 minutes. Rinse the parsley, shake dry and finely chop the leaves. Place the butter in a saucepan, stir in the flour and fry lightly. Slowly pour in the milk and stir with a whisk. Season with salt, pepper and nutmeg. Simmer for 10 minutes, stirring occasionally.
To serve, drain the potatoes. Stir the parsley into the sauce and arrange both on plates. Serve with parsley.
