Roasted potato with cheddar cream

stuffed with sautéed carrots, beets, onions and zucchini

Our version on this classic dish has a variety of vegetables that are topped with an exquisite cream of cheese and chopped scallions.

Gluten-free

Preparation time:

45 min.

Difficulty level:

Easy

Allergens:

milk, soya

Utensils:

Aluminum foil

Ingredients

Potato

Carrot

Beetroot

Onion

Zucchini

Soy milk

Cheddar cheese

Cornstarch

Garlic powder

Scallion

Tomato

Mix of green leaves

Green apple

Salad dressing

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3230
772
41
18
76
20
12
31
79
630

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Preheat the oven to 200 degrees.

Wash the vegetables. Add a teaspoon of oil per potato and salt and pepper to taste. Tightly wrap the potatoes in aluminum foil. Bake them in the oven for approx. 25-35 minutes. Make sure the potato is tender by sticking a knife in it until you reach the centre.

Peel and finely chop the carrot, beet and onion. Cut the zucchini into small cubes. Heat 1 tablespoon of oil in a frying pan and sauté the vegetables separate from each other. Season to taste. Save the beets until the end, so the rest of the vegetables don't turn purple. Set aside.

For the cheese sauce: grate the cheese. Add the soy milk, the cornstarch, garlic powder and the cheese to a medium-size sauce pan. Heat it over medium heat, while stirring occasionally, until it starts to boil. Reduce the heat and let it simmer until the cheese has melted. Set aside.

For the salad: cut the tomato into wedges. Chop the lettuce and cut the apple in half and then into thin wedges. Mix everything in a bowl and add the salad dressing. Make a cross-cut in the potato and fold the aluminum foil, so you can see the potato. Add the sautéed vegetables on top, and finish with the cheese sauce. Garnish the dish with chopped scallions. Serve the stuffed potato with the salad.