Saffron
Infused Potato, Leek & Tomato Bake
No
Count Recipe
A
colourful dish that's good enough to eat on it's own.
Serves
4
Full
Choice 1½ pts per serving
pinch
saffron strands
150ml
veg stock
2
leeks trimmed & sliced
3
large tomatoes, sliced
3
garlic cloves, sliced
pinch
paprika
500g
potatoes, very thinly sliced
frylight
Par
boil potatoes in the stock with the saffron added for a few minutes.
drain carefully reserving the stock.
layer
the potatoes with the leeks, tomatoes, garlic and paprika finishing with a
layer of potatoes. Sprinkle paprika on top. Pour over the stock and spray with
frylight.
Bake
Gas 6/200ºc for 1 hour.
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