Ingredients
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900 g new potatoes, washed, unpeeled, boiled until cooked through
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1 yellow onion
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2 garlic cloves, finely chopped
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50 g unsalted butter
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2 tablespoons plain flour
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300 ml reduced-sodium vegetable broth
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300 ml low-fat double cream
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1 teaspoon dried thyme
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1 bunch parsley, stalks removed, finely chopped
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1 tablespoon Worcestershire sauce
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salt & freshly ground black pepper, to taste
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1 egg yolk
Instructions
- Slice the potatoes, peel and chop the onion and garlic, melt the butter in a large non-stick pan and sauté the onion and garlic for about 5 minutes, or until they are soft.
- Stir in the flour and cook for 1 minute.
- Remove the pan from the heat, add the stock, cream and thyme, and blend until smooth.
- Return the pan to the heat and bring to the boil, stirring occasionally, until the mixture thickens.
- Stir in half the parsley, the Worcestershire sauce and potatoes and simmer for 5 minutes, until heated through, stirring occasionally.
- Turn off the heat, stir in the egg yolk and season to taste with salt and freshly ground pepper.
- Sprinkle with the remaining parsley and serve.