Sunday, September 09, 2007

Dinner Sunday 9 September - Pittsburgh Potatoes

Pittsburgh Potatoes
150ml milk
50ml water
15g cornflour
1 teaspoon vegetable bouillion powder
1 teaspoon mustard powder
1 tablespoon Worcestershire sauce
50g Emmental cheese
215g potatoes, steamed and cut into dice
4 shallots, diced (about 95g)
1/2 green pepper, diced (about 70g)
1/2 yellow pepper, diced (about 70g)
1/2 red pepper, diced (about 70g)

Make a veloute by combining the milk, water, cornflour and vegetable bouillion powder. Cook over low heat for about 5 mintes until thickened. Add the mustard powder, Worcestershire sauce and cheese. Cook for a further 5 minutes until the cheese is melted. Season to taste with salt & pepper.

Spray a non-stick skillet with a little oil and saute the shallots & peppers until softened. Combine with the potato cubes and veloute. Turn into a small casserole dish and bake in a moderate oven untl browned and bubbling, about 30 minutes

Served with steamed broccoli.

Nutrition Data
Calories (kcal) 567.4
Carbohydrate (g) 75.7
Protein (g) 26.6
Fat (g) 18.9
Fibre (g) 6.3

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