Recipe
Here's How:
Ingredients
- Olive Oil
- Paprika
- Oatmilk or Almondmilk
- Brown Rice Flour
- Red Russet Potatoes
- Peas
- Roasted Baguettes
- Crushed Red Pepper
- Italian seasonings
Preparation
Slice baguette, French bread, Ciabatta, or equivalent bread of choice. Drizzle Olive Oil, Italian Seasonings and a touch of crushed red pepper on bread, and place in the oven. ( Sometimes I slice it thin and put it in the toaster and right before I’m ready I pop em down and then do the drizzle and seasonings right before I serve it up ). Either way good. Put pot on with water & let it simmer, place in cut red russets ( or equivalent ) and let boil. 18-20 minutes depending on size and temp but until fork tender. When potatoes have begun cooking for a few minutes I turn on oven for the bread. (or wait w toaster). Then in a small saucepan I use 3 tbsp of olive oil, and 2 cups of Oatmilk or Almondmilk , and 2 tbsp of brown rice flour for the sauce. An extremely healthy option as opposed to heavy cream and butter and tastes just as good. Just better for your health. Saute sauce till it is blended and hot. Drain water from potatoes and place back on stove. Pour the “Cream” Sauce and peas into the pot. Decrease temperature and let the dish simmer. Serve w Black Pepper, Paprika for color and fresh baked or toasted bread. Great for when its a little chilly weather wise. It kinda sticks on you in a good way ! I drank a nice Peroni w it.!!! This dish is Vegan but is also good with added White Chicken. Hearty dish, and Heart Healthy too.
