New Potatoes with Creamy Dill Sauce
Servings: 8
Calories: 596kcal
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.
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Ingredients
- 3 lbs new potatoes
- 4 cups heavy cream
- 1 cup onion finely chopped
- ¼ cup butter
- ¼ - ½ cup fresh dill chopped don't use stem part
- ½ - 1 teaspoon salt
- ½ teaspoon pepper
- ⅛ teaspoon nutmeg
Instructions
- 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.
Nutrition
Calories: 596kcal | Carbohydrates: 35g | Protein: 7g | Fat: 49g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 150mg | Sodium: 235mg | Potassium: 873mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2044IU | Vitamin C: 37mg | Calcium: 109mg | Iron: 2mg