Ingredients for 4 people:
4 large floury potatoes
4 tablespoons butter
1 carrot
1 red bell bell pepper
1 yellow bell bell pepper
1 green bell bell pepper
1 onion
1 clove of garlic
½ broccoli
Coriander
½ - 1 tablespoon soy sauce
1 - 2 tbsp. sesame oil
1 - 2 tsp. hulled sesame seeds
salt
Pepper from the mill
Also:
Aluminum foil
Preparation:
1. Preheat the oven to 200 °C top/bottom heat (convection oven 180 °C).
2. Wash potatoes, wrap in aluminum foil, place on a baking tray and bake in the oven for approx. 1.5 hours.
3. During this time, prepare the filling. Cut broccoli into florets and cook in boiling salted water for about 8 minutes. Peel and finely dice onion and garlic. Wash bell pepper, cut into quarters and remove seeds. Peel carrot. Cut vegetables into thin strips. Heat oil in a wok pan, fry vegetables until hot. Add sesame seeds, deglaze with soy sauce and season with salt and pepper. Pluck the washed coriander from the stem, chop coarsely and add to the vegetables.
4. Remove the potatoes from the oven, cut them in half, remove half from the skin, mash them with butter and salt and put them back into the potato. Put the vegetables in the potato and serve.
Preparation time approx. 40 minutes (plus waiting time)
Nutritional values per serving approx.:
Calories: 351
joules: 1471
Protein: 7,6 g
Fat: 19,2 g
Carbohydrates: 35.8 g
(FoodCentrale by ddp images)
