Ingredients
Scale
- 2–3 lb Baby Dutch Yellow Potatoes
- 2 tablespoons olive oil
- 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)
- 1/4 cup fresh parsley (for garnish)
Instructions
- Boil the potatoes: Fill a large pot with salted water, add baby potatoes, and boil until tender. Drain and set aside.
- Make the sauce: In a skillet over medium heat, sauté garlic in olive oil for 1 minute. Add onions and cook for 5 minutes before adding grated carrots; sauté until softened.
- Create the creamy mixture: Stir in flour, then gradually add heavy cream while stirring continuously until the mixture thickens. Season with salt and pepper.
- Combine: Add boiled potatoes to the sauce, gently stirring to coat them evenly.
- Serve: Garnish with chopped parsley and enjoy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg