Potatoes with Parsley Sauce
Serving: 6 servings
Ingredients
- 2 pound potatoes
- 1½ teaspoon of salt , divided
- 2 carrots (large)
- 2 tablespoons vegetable oil (canola, corn or peanut)
- 1 white onion (large), cut into slices (see notes)
- 1 tablespoon of all-purpose flour
- 2 cups of milk (whole or skim)
- 4 tablespoons of fresh curly parsley , finely minced
- 1 teaspoon of sweet paprika
- ¼ teaspoon of black pepper (freshly-cracked, or ground)
Instructions
Step 1: Boil potatoes
- Cut the potatoes into quarters and the carrots into thick slices. In a large pot, boil potatoes and carrots in salted water until they are tender but firm (check with a fork), having added 1 teaspoon of salt to the water for boiling.Drain the water.
Step 2: Sautée the potatoes
- In a saucepan, heat the butter, over medium-high heat.Add the carrots and potatoes and cook and stir for two minutes. Set to medium heat. Add the onion and cook and stir until the onions are translucent.
Step 3: Make the sauce
- Sprinkle the flour and mix thoroughly, be careful that the mix doesn't burn.Add the milk, and fresh parsley, and stir until the mix is uniform. Boil over very low heat until you obtain a rich sauce.
Step 4: Season
- Season with salt, and pepper to taste. Sprinkle with paprika.
Nutrition
Calories: 199kcal
