A little bit of creamy potato indulgence for me with this hassleback potato in c…


A little bit of creamy potato indulgence for me with this hassleback potato in creamy mushroom sauce. To make it you need:
🍀500g baby potatoes
🍀250g pack chestnut mushrooms, sliced
🍀100g oat creme fraiche or yoghurt 🍀2 fat garlic cloves, finely minced
🍀Large handful fresh parsley, chopped
🍀60ml vegetable broth
🍀1 tsp porcini mushroom powder
🍀Salt and black pepper, to taste
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Cut thin slits into the potato, stopping just before you cut through so that the slices stay connected at the base of the potato. Sprinkle with a pinch of Himalayan salt then bake in the oven at 200ÂşC for 30-40 minutes and then set aside.
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Heat a non-stick frying pan then spray with non-stick spray or use regular oil. Add the mushrooms and fry for 3 minutes until they start to brown. Add the garlic and cook for 1-2 minutes. Stir in the parsley, vegetable broth, porcini mushroom powder and oat fraiche. Season with salt and black pepper and stir. Cook for 2 minutes then set aside.
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Put the Hasselback potatoes back into the saucepan and coat evenly with the sauce. Sprinkle with more fresh parsley if you desire. Enjoy! This feeds 2-3 with a side serving of veggies. #hasslebackpotatoes #mushrooms #plantbasedmeal



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Bette

My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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