POTATO “RISOTTO”
SERVES 1 LARGE OR 2 SMALL PORTIONS
14 oz. (400 g) new potatoes
1 small red pepper
1 shallot
1 small garlic clove
2 tbsp. olive oil
3 tbsp. vegan margarine
3 tbsp. capers, rinsed
1 1/4 oz. (40 g) pitted black olives
1/2 cup (50 g) sun-dried tomatoes in oil
2 tbsp. white wine
1 tsp. balsamic vinegar
1 3/4 cups (400ml) vegetable stock sea salt
freshly ground black pepper
pinch of dried basil
pinch of dried rosemary
pinch of dried thyme
pinch of sugar
2 tbsp. chopped chives
NUTRITIONAL VALUES
Calories: 484kcal
Fat: 34g (5.1g S.Fat)
Carbs: 41.1g
Protein: 5.4g
Sugar: 6.6g
Sodium: 889mg
METHOD
Peel and cut the potatoes into small cubes. Remove the seeds from the pepper and cut it into small cubes. The shallot and garlic should be peeled and finely chopped.
In a sauté pan, heat the oil and margarine and sauté the potatoes, pepper, shallot, and garlic over medium heat. Finely chop the capers, olives, and tomatoes, then add them to the pan and cook for a few minutes. Deglaze the pan with the wine and vinegar, scraping the bottom of the pan, then add the stock and cook for 15 minutes, stirring occasionally.
Season with salt, pepper, herbs, and sugar, then fold in the chives. Put it in a lunchbox and take it with you.
In a sauté pan, heat the oil and margarine and sauté the potatoes, pepper, shallot, and garlic over medium heat. Finely chop the capers, olives, and tomatoes, then add them to the pan and cook for a few minutes. Deglaze the pan with the wine and vinegar, scraping the bottom of the pan, then add the stock and cook for 15 minutes, stirring occasionally.
Season with salt, pepper, herbs, and sugar, then fold in the chives. Put it in a lunchbox and take it with you.
