My friend Sandee is working on a cookbook featuring specialties from all the countries of Europe. Two of her recipes work perfectly with items from the box this week. I would use a combo of Parsley and Garlic Chives instead of the Dill. This dish is a delicious accompaniment to a roast chicken or beef roast, serve with sauteed chard seasoned with a bit of garlic and Balsamic Vinegar.
Recipe by Sandee Curtis
This recipe is a common dish served in Sweden.
6 medium large Potatoes
2 TB Butter
2 TB Flour
1 1/2 cups Cream
1/2 tsp Salt
1/4 tsp White Pepper
2 TB finely chopped fresh Dill
Boil whole, unpeeled potatoes in unsalted water until fork-tender. Remove and allow to sit until cool enough to touch. Peel potatoes, then chop into 1” dice. In a saucepan over medium-high heat, stir together butter and flour to make a light roux, but do not allow to darken. Add cream, salt, and pepper and whisk steadily until incorporated and thickened into a Bechamel cream sauce, about 5 minutes. Stir in potatoes, turn heat to medium-low, and allow potatoes to stew just until warmed. Garnish with chopped dill and serve.