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
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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