Kartöflur í jafningi

Potatoes in roux

In Icelandic cuisine, "jafningur", a light sauce/roux, is extremely common. Almost anything can be prepared and served "í jafningi", in white sauce, from potatoes to various vegetables to meatballs.

So here's a recipe for potatoes in roux - "kartöflur í jafningi".


Ingredients

500 g potatoes
2 Tbsp margarine
2 Tbsp flour
250 ml warm milk
1 tsp sugar
1 pinch of coarse sea salt
1 pinch of black pepper
1 tsp chopped parsley


Preparation

Wash and peel the potatoes and boil them in salted water for about 20 minutes until soft.

Then drain the water and let the potatoes steam out.

Melt the margarine in a pot.

Add the flour and mix everything with the whisk until a thick lump forms.

Pour in the milk in small portions and let the whole thing cook, stirring constantly, until the sauce thickens nicely.

Season the sauce with sugar, salt and pepper.

Cut the cooked potatoes into bite-sized pieces, arrange them on the plate, pour the sauce over them and finally sprinkle the chopped parsley over them.

Bon appetit!

[Translated from here.]