English Parsley Potatoes - cooking recipe

Ingredients

900 g new potatoes, washed, unpeeled, boiled until cooked through
1 yellow onion
2 garlic cloves, finely chopped
50 g unsalted butter
2 tablespoons plain flour
300 ml reduced-sodium vegetable broth
300 ml low-fat double cream
1 teaspoon dried thyme
1 bunch parsley, stalks removed, finely chopped
1 tablespoon Worcestershire sauce
1 egg yolk
salt & freshly ground black pepper, to taste

Preparation

Slice the potatoes, peel and chop the onion and garlic, melt the butter in a large non-stick pan and saute the onion and garlic for about 5 minutes, or until they are soft.
Stir in the flour and cook for 1 minute.
Remove the pan from the heat, add the stock, cream and thyme, and blend until smooth.
Return the pan to the heat and bring to the boil, stirring occasionally, until the mixture thickens.
Stir in half the parsley, the Worcestershire sauce and potatoes and simmer for 5 minutes, until heated through, stirring occasionally.
Turn off the heat, stir in the egg yolk and season to taste with salt and freshly ground pepper.
Sprinkle with the remaining parsley and serve.