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
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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