Ingredients
Baby Dutch Yellow Potatoes:
- 2-3 lb Baby Dutch Yellow Potatoes
Vegetable Mix:
- 2 tablespoons olive oil (or any oil of your choice)
- 1 clove garlic (finely chopped)
- 2 cups onion (chopped)
- 2 cups carrots (grated)
Cream Sauce:
- 1 tablespoon flour
- 2 cups heavy whipping cream
- Salt & pepper (to taste)
Garnish:
- 1/4 cup parsley (finely chopped)
Instructions
- Boil the Potatoes: Fill a pot with salted water, bring it to a boil, add baby gold potatoes, cook until soft, then drain.
- Saute Vegetables: In a skillet, saute garlic, onions, and carrots until tender.
- Make the Cream Sauce: Add flour to the vegetables, pour in heavy cream, season, and bring to a boil.
- Combine and Garnish: Add potatoes to the sauce, heat through, and garnish with parsley.
- Serve and enjoy!
Notes
- You can customize the vegetable mix by adding your favorite veggies like bell peppers or peas.
- For a lighter version, you can use half-and-half instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 60mg