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60 minutes
Prep: 15 minutes
Cook: 45 minutes
189 calories per serving view nutrition facts
4 servings
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| 3 | each | potatoes | idaho,medium-size |
| 1 | x | water | |
| 3 | teaspoons | salt | |
| 2 | tablespoons | vegetable oil | |
| 1/2 | cup | onion | chopped |
| 1 | teaspoon | prepared mustard | prepard |
| 4 | teaspoons | celery seeds | |
| 2 | tablespoons | cider vinegar | |
| 1/2 | cup | green bell pepper | diced |
| 1/4 | cup | carrot | shredded |
Put potatoes in a large saucepan with 1 inch cold water and 1 teaspoon salt; bring to a boil.
Cover, reduce heat and simmer 25 minutes, until potatoes are tender; drain and cool.
Peel potatoes and slice 1/4-inch thick; set aside.
Heat oil in a medium-size skillet; sauté onion until soft.
Stir in flour, mustard, celery seed and remaining 1/3 teaspoon salt.
Gradually add 1/2 cup water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens.
Combine potatoes, green pepper and carrots in a bowl; add sauce, mixing well.
Spoon half the mixture into a shallow 8x8-inch baking dish; sprinkle with 1/2 cup cheese.
Cover with remaining potato mixture and cheese.
Bake, uncovered, in preheated 350'F. oven 15 to 20 minutes, or until cheese is melted and vegetables are hot.
| % Daily Value* | |
| Total Fat 7.0g | 11% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1800mg | 75% |
| Total Carbohydrate 30.0g | 10% |
| Dietary Fiber 3.0g | 14% |
| Sugars 3.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 28% | Vitamin C | 44% | |
| Calcium | 6% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The other night at the restaurant where I work, the executive chef admonished one of the other chefs for not applying enough...
The texture was pretty good. Without adding any sugar, it was just missing something. I like to eat muffins just as they are, but you got to serve them with butter and jam or something. Otherwise, just tasteless.
A new twist on classic creamy carrot soup. Add a bit of lime juice for extra zing.
