English Parsley Potatoes

• Serves 4
• Preparation Time:-10 minutes
• Cooking Time:- 25 minutes

• Ingredients
• 800g potatoes
• Salt and Black Pepper
• Large bunch of parsley
• 1 onion
• 15g butter
• 2 tablespoons plain flour
• 124ml/4fl oz milk
• 250ml/9fl oz double cream
• 1 tablespoon Worcestershire sauce
• 1 egg yolk

• Method
• Peel and wash potatoes and cut into medium thick slices. Put into pan of cold, salted water, cover and bring to the boil. Reduce heat and simmer for 10 minutes or until tender
• Wash, dry and finely chop parsley (discarding stalks).
• Peel and chop the onion
• Melt butter in large saucepan and fry onion until transparent.
• Stir in flour and cook, stirring for 1 minute
• Mix together the stock, milk and cream and pour into a pan, stirring continuously, whisk until the sauce boils
• Drain the potatoes in a colander, then mix into the cream sauce
• Add half the chopped parsley and season with salt and pepper, add the Worcestershire sauce
• Simmer potatoes gently in the sauce for 10 minutes until tender, stirring occasionally.
• Lightly whisk the egg yolk with most of the remaining parsley, then stir carefully but thoroughly into the potato mixture
• Cook for a further minute without allowing the sauce to boil
• Serve sprinkled with the remaining parsley