stuffed potatoes

  • 4 large potatoes
  • 1 leek
  • 200gram mushrooms
  • 1 clove of garlic
  • 3tbs olive oil
  • chili powder
  • 1tsp chervil
  • fresh basil
  • 1tbs lemon juice
  • salt, pepper
  • 2tbs cashew mush
  • 100ml water
  • 1tbs yeast flakes
  1. Pierce the potatoes with a fork, baste with oil and season with pepper and paprika powder.
  2. Package each potato in aluminium foil and bake in the oven at 200 degrees for one hour.
  3. In the meantime you wash leek and mushrooms and slice them.
  4. Steam garlic in a heated pan with oil, add leek and steam for one minute. Then add mushrooms and steam for another minute at maximum heat.
  5. Flavor the veggies with chili, chervil, salt, pepper and lemon juice.
  6. For the cashew cream you put cashew mush and water in the pan you used for the veggies, bring to heat and mingle to a creamy sauce. Then add yeast flakes and mix again.
  7. Remove potatoes from the oven when they are done, slice in half and return the inside, fill with veggies and top with cashew cream and fresh basil.
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