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Dijon Mushroom Potatoes

Source of Recipe

McDougall Program for Maximum Weight Loss


List of Ingredients

4 medium baking potatoes -- scrubbed
3/4 cup water
1 each chopped onion
1/2 pound mushrooms -- sliced
1 each green bell pepper -- chopped
1 small carrot -- shredded
1 tablespoon soy sauce, low salt
1 tablespoon Dijon mustard
1 tablespoon cornstarch
freshly ground pepper


Recipe

Preheat the oven to 350 degrees F. Prick potatoes in several places with a fork. Bake for 1 hour or until tender, or microwave on high power for 15 minutes, turning once. Let the potatoes rest while preparing the sauce.

In a large saucepan place 1/4 cup of the water with the onion, mushrooms, green pepper, and carrot. Cook, stirring, until the vegetables are tender, adding a little more water if necessary.

Meanwhile, combine the remaining ingredients in a bowl. Stir into the vegetable mixture and cook, stirring, until thickened. Serve the potatoes hot, passing the sauce separately.