New Potatoes with Creamy Dill Sauce
This recipe for New Potatoes with Creamy Dill Sauce has a hint of nutmeg which add a great depth of flavour to this tasty side dish.
- 3 lbs new potatoes
- 4 cups heavy cream
- 1 cup onion finely chopped
- 1/4 cup butter
- 1/4 - 1/2 cup fresh dill chopped don't use stem part
- 1/2 - 1 tsp salt
- 1/2 tsp pepper
- 1/8 tsp nutmeg
In large heavy saucepan melt butter over medium heat.
Add finely chopped onions and sauté until onions are golden brown. (do not over brown)
Slowly stir in heavy cream.
Stir in dill. (I only use the feathery ends of the dill, not the stems)
Add salt, pepper and nutmeg.
Simmer on low heat for about 30 minutes until sauce thickens a bit.
While dill sauce is simmering prepare new potatoes.
Wash potatoes, removing any blemished spots.
Add to large pot of cold water (enough to fully cover potatoes).
Add a teaspoon of salt and cook over medium high heat until potatoes are tender, not mushy.
Drain and serve with creamy dill sauce.
Calories: 603kcal | Carbohydrates: 35g | Protein: 6g | Fat: 50g | Saturated Fat: 31g | Cholesterol: 178mg | Sodium: 546mg | Potassium: 867mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2265IU | Vitamin C: 39.4mg | Calcium: 113mg | Iron: 1.7mg