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Recipe by: charlemagne
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See below ingredients and instructions of the recipe
1 c Peeled and diced potatoes
1 c Diced onions
1 c Diced carrots
2 tb Chopped fresh dill; -OR-...
1 tb -Dried dill
1/4 ts Ground white pepper
1 ts Granulated garlic; -OR-...
2 ts -Minced fresh garlic
3 tb Corn oil
4 c Water
2 1/4 c Light soy milk
2 tb Vegetable bouillon powder
1 c Instant mashed potato flakes
In a medium-size saucepan, saute potatoes, onions, carrots, pepper,
dill and garlic in oil over medium heat for 6 minutes.
Add water, soy milk and bouillon powder.
Add potatoes flakes slowly, whipping constantly to ensure even
dispersion. Reduce heat to low and cook, stirring occasionally, until
potatoes are cooked and mixture is hot, about 15 minutes.
Per serving: 156 cal, 4 g prot, 196 mg sod, 17 g carb, 8 g fat, 0 mg
chol, 38 mg calcium
Source: Chef Ron Pickarski in Vegetarian Gourmet (Winter 1993)
Typed for you by Karen Mintzias
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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