Dijon Mushroom Potatoes
Categories: NoneServes: 1 Servings
Ingredients:
- 4 md Baking potatoes; scrubbed
- 3/4 c Water
- 1 Onion; chopped
- 1/2 lb Mushrooms; sliced
- 1 Green bell pepper; chopped
- 1 sm Carrot; shredded
- 1 tb Soy sauce
- 1 tb Dijon mustard
- 1 tb Cornstarch
- Freshly ground pepper
Instructions:
from McDougall Prog. for Maximum Weight Loss
Preheat the oven to 350F. Prick potatoes in several places with a fork.
Bake for 1 hour or until tender, or microwave on high power for 15 minutes,
turning once. Let the potatoes rest while preparing the sauce.
In a large saucepan place 1/4 cup of the water with the onion, mushrooms,
green pepper, and carrot. Cook, stirring, until the vegetables are tender,
adding a little more water if necessary.
Meanwhile, combine the remaining ingredients in a bowl. Stir into the
vegetable mixture and cook, stirring, until thickened. Serve the potatoes
hot, passing the sauce separately. Serves 4.
Posted to fatfree digest by "Richard M. Swanson"
6, 1998
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