INGREDIENTS

INSTRUCTIONS

Peel and halve the potatoes. Place them in a baking dish. Scatter over the
celery , leeks and a liberal sprinkling of black pepper.
Cover with chicken stock, adding additional stock or water if necessary.
Bake in a preheated 425 degree oven for about 30 minutes or until the
potatoes are cooked through., basting occasionally and ading water if
needed. Remove the pan from the oven and taste the sauce. Season with salt
and pepper. If the sauce is watery, pour it into a suacepan and rapidly
boil it down until it has the intensity of flavor you prefer.
Serve with pork cutlet. Nape sauce over pork and vegetables.
Yield: 1 serving with leftovers
LEFTOVER---POTATO AND LEEK SOUP:
Puree every 1 1/4 cups of leftover vegetable and stock mixture with 1/4 cup
low fat yogurt. If you have less vegetables and stock, adjust the amount of
yogurt acordingly. Add a pinch of cayenne pepper and salt to taste. chill
before serving with a garnish of chopped chives for scallion greens.
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9271
Converted by MM_Buster v2.0l.

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