Young Potatoes with Parsley Sauce

Ingredients

• 1200 g young potatoes
• Salt
• 2 bunches curly parsley
• 1 tbsp butter
• 3 tbsp spelt whole‑grain flour
• 500 ml milk (1.5% fat)
• 100 ml heavy cream
• 1 tsp seasoned broth
• Pepper
• nutmeg

Instructions

1. 1.

   Wash the potatoes thoroughly, brush off dirt and cook in plenty of salted water for about 25 minutes until tender. Wash the parsley, shake dry and finely chop the leaves.

2. 2.

   Heat the butter in a pot, stir in the flour and sauté lightly until pale. Gradually pour in the milk and cream while whisking continuously. Season with salt, pepper, broth and freshly grated nutmeg. Simmer on low heat for 10 minutes, stirring occasionally.