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  • 24servings
  • 65minutes
  • 182calories

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B9, C, D
MineralsNatrium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 potatoes, peeled and cubed

  2. 12 onions, chopped

  3. 6 tablespoons plain flour

  4. 90g butter

  5. 2.15 litres milk

  6. 3 tablespoons chopped fresh parsley

  7. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. In a large pot over high heat, combine the potatoes, onions and water to cover and boil for 30 to 45 minutes or until tender. Drain the mixture, reserving 750ml of the water. Transfer this in small batches to a liquidiser and puree until smooth.

  2. In the same pot over medium heat, combine the flour and the butter, stirring together well, to form a roux. Slowly add the milk, stirring constantly, until well blended. Reduce heat to low and add the pureed potato mixture. Let simmer, stirring occasionally for 5 to 10 minutes. Add the parsley and season with salt and pepper to taste.

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