Potatoes in parsley sauce
If you use well-cooked waxy salad potatoes, chopped into very small cubes – this is a form of potatoes that is sometimes easier to eat than mashed potatoes made from floury potatoes.
Ingredients
- 1 quantity basic white sauce, made with stock
- a good handful of finely chopped flat-leaf parsley
- 4 medium potatoes (preferably waxy variety), cooked and chopped into bite-size or smaller cubes
Method
- Heat the white sauce and add the chopped parsley, puree the sauce and return to the saucepan. Adjust thickness as required, add potato cubes and reheat.
Variations
Variations of the basic white sauce work well for many cooked and chopped vegetables, for example: cauliflower (make white sauce with milk, add ground nutmeg and some grated cheese), carrots (make white sauce with chicken stock, add fresh tarragon or dill and a splash of lemon juice), broccoli (make white sauce with stock and a little white wine, add some cream)