Wednesday, October 17, 2007

Dinner Wednesday 17 October 2007 - Pittsburgh Potatoes

Pittsburgh Potatoes
110g green peppers, chopped
65 g yellow peppers, chopped
50g red Romano peppers, chopped
475g Jersey Royal Potatoes, cubed
150g tomatoes, diced

2 tablespoons cornflour
400ml vegetable stock
1 tablespoons Worcestershire sauce
1 teaspoon English mustard powder
4 tablespoons extra thick single cream
2 tablespoons parsley, chopped
100g half-fat cheddar cheese

Combine the potatoes and peppers and steam gently for 5 minutes.

Make a sauce by combining the cornflour with the cold vegetable stock, Worcestershire sauce and mustard powder. Bring to a boil over medium heat, reduce heat and simmer for 5 minutes. Add the cream, parsley and cheese and cook until the cheese is melted and the sauce is thickened.

Add the part steamed vegetables and turn into an oven-proof casserole dish.

Bake in a moderate oven, around 350 degrees until browned and bubbling, about 40 minutes.

Makes 2 Servings
Nutrition Data per serving
Calories (kcal) 472.9
Carbohydrate (g) 62.1
Protein (g) 22.9
Fat (g) 15.5
Fibre (g) 6.4

Served with:
40g oyster mushrooms sauteed in a pat of Herb Butter
150g Brussels sprouts

Nutrition Data for full meal
Calories (kcal) 620.5
Carbohydrate (g) 69.0
Protein (g) 29.0
Fat (g) 26.0
Fibre (g) 12.6

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