John Myers
Hasselback Potatoes with Stir-fried Vegetables and Café De Paris Sauce
The perfect hasselback potatoes with stir-fried vegetables and café de paris sauce recipe with a picture and simple step-by-step instructions.
- 4 Potatoes big
- 1 Zucchini
- 100 g Hokkaido
- 150 g King oyster mushrooms
- 0,5 Eggplant white
- 2 Baby Pak Choi
- 3 Spring onions
- 1 tbsp Vegetable margarine
- 1 tbsp Flour
- 3 tsp Cognac
- 3 tsp Madeira wine
- 1 tbsp Café de Paris spice mix
- 100 ml Oat cream
- 100 ml Water
- 1 tbsp Tomato paste
- Salt pepper
- Boil the potatoes whole for about 5 minutes. Let cool down a bit and then cut in a fan shape. This is easier if you put a wooden spoon next to the potato and then cut, because this way the blade stops on the handle of the spoon and you don’t cut too deep.
- Place the potatoes in a baking dish. Mix salt water and brush onto the potatoes. Bake in the oven at 200ºC for about 40 minutes, brushing with oil or salt water from time to time.
- Cut the vegetables into bite-sized pieces and fry them in oil. Salt and pepper is enough. Sometimes less is more.
- Heat the margarine in the saucepan until it melts. Stir in flour. Briefly sweat the spice and tomato paste. Then pour the water / cream mixture and season with cognac and Madeira.
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