I don’t know if it was because I used almond milk instead of cow’s milk, but this sauce just did NOT want to thicken up! I had to add a little bit of corn starch at the end to tighten it up. And after all that…I didn’t love it. These were kind of bland and really nothing special. SIGH.
Parslied New Potatoes
(Southern Living, June 2014)
time needed: 45 min.
2 tablespoons butter
2 tablespoons canola oil
2 tablespoons all-purpose flour
2 1/2 cups milk (I used plain almond milk)
2 tablespoons fresh lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon sugar
Salt and black pepper
2 pounds new potatoes, quartered, boiled until tender and drained
1/4 cup loosely packed fresh flat-leaf parsley, chopped
Melt butter with oil in a medium skillet over medium-high heat. Whisk in flour, and cook, whisking constantly, 1 minute. Whisk in milk and next 3 ingredients, and cook, whisking constantly, 5 minutes or until mixture thickens. Add salt and pepper to taste. Pour over potatoes; toss to coat. Sprinkle with parsley; serve hot.