Ingredients
2–3 lb Baby Dutch Yellow Potatoes 🥔
2 tablespoons olive oil or any oil of your choice 🫒
1 clove garlic, finely chopped 🧄
2 cups onion, chopped 🧅
2 cups carrots, grated 🥕
1 tablespoon flour 🌾
2 cups heavy whipping cream 🥛
Salt & pepper to taste 🧂
¼ cup parsley, finely chopped 🌿
Instructions
1️⃣ Fill a pot with salted water and bring it to a boil. Add baby Dutch yellow potatoes. Bring to a gentle boil, reduce to medium heat, and cook until the potatoes are soft when pierced with a knife. Carefully drain the water and set aside. 🍲
2️⃣ In a large skillet, preheat 2 tablespoons of olive oil on medium heat. Add 1 finely chopped garlic clove and sauté for 1 minute. 🧄🔥
3️⃣ Add 2 cups of chopped onion and sauté for 5 minutes, stirring a few times. Next, add 2 cups of grated carrots and sauté for 5 more minutes, stirring occasionally. 🧅🥕
4️⃣ Sprinkle 1 tablespoon of flour over the sautéed onions and stir until combined. Pour in 2 cups of heavy whipping cream, stir continuously, and bring to a gentle boil. Season with salt and pepper to taste. 🥄🧂
5️⃣ Add the boiled baby potatoes to the skillet and stir with the creamy sauce until combined and heated through. Garnish with ¼ cup of finely chopped parsley. Serve with your favorite main dish. Enjoy! 🍽️🌿
- Prep Time: 10 min
- Cook Time: 30 min
Nutrition
- Calories: 280 Kcal