Roasted potato with cheddar cream
stuffed with sautéed carrots, beets, onions and zucchini
Our version on this classic dish has a variety of vegetables that are topped with an exquisite cream of cheese and chopped scallions.
Mix of green leaves
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 200 degrees.
Wash the vegetables. Add a teaspoon of oil per potato and salt and pepper to taste. Tightly wrap the potatoes in aluminum foil. Bake them in the oven for approx. 25-35 minutes. Make sure the potato is tender by sticking a knife in it until you reach the centre.
Peel and finely chop the carrot, beet and onion. Cut the zucchini into small cubes. Heat 1 tablespoon of oil in a frying pan and sauté the vegetables separate from each other. Season to taste. Save the beets until the end, so the rest of the vegetables don't turn purple. Set aside.
For the cheese sauce: grate the cheese. Add the soy milk, the cornstarch, garlic powder and the cheese to a medium-size sauce pan. Heat it over medium heat, while stirring occasionally, until it starts to boil. Reduce the heat and let it simmer until the cheese has melted. Set aside.