potatoes with lime and roast pepper
rating:Another one from the NZ Healthy Eating Guide. The blurb with the recipe says "Cook in advance dishes like this can be made ahead of time for no stress cooking, chilled, then pulled from the fridge for perfect weekend entertaining"
I wonder if it would go well with the beef fillet with sesame and ginger dipping sauce?
recipe says serves 6
2 green peppers, fresh or bought already roasted
12 little red potatoes
half a teaspoon of salt (or to taste)
half a teaspoon of sugar
4 tablespoons of mild salsa
3 garlic cloves, minced
1 tablespoon of olive oil
half a teaspoon of ground cumin
2 tablespoons of 'lite' sour cream
the juice of one lime
4 tablespoons of chopped fresh coriander
pepper, to taste
METHOD
Prepare the peppers (if you are not using ready raosted): Roast them in the oven or over a gas burner until the skin is charred. Place in a plastic bag and seal then set aside for 20 minutes. Then remove form bag, peel, cut off the stems, cut open and scrape out the seeds. Coarsely chop the flesh and set aside.
Place the potatoes (don't peel them, just rinse) into a saucepan and add water to cover and add the salt and sugar. Cook until just soft then drain and transfer the potatoes to a bowl. Mash roughly then mix in the salsa, garlic, olive oil, peppers, cumin, sour cream, lime juice and coriander. Season with salt and pepper to taste.
If you are counting: per serve = 130kcals; 3.4g protein; 4.1g fat (1g saturated fat); 20.7g carbs (2.3g sugars); 2.3g fibre; 200mg sodium; 25mg calcium; 1.1mg iron
