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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: This well-seasoned dish is a specialty of Bogota, Colombia's capital in the
highlands. Because it is uncommonly rich, it is an excellent foil for
un-sauced or grilled red meats. However, it is outstanding enough to be
served as a separate course, as it frequently is in Colombia.
DIRECTIONS: boil the potatoes in lightly salted water until they are just
tender. Drain and keep warm.
While the potatoes cook, melt the butter and saute the onion until it is
soft. Add the tomatoes and the chilies and continue to cook over medium
heat for 5 minutes. Stir in the cream and the cheese and remove the pan
from the heat as soon as the cheese begins to melt. Spoon the sauce over
the hot potatoes and serve at once.
Makes 6 servings
Per serving:
Calories: 556 (10% protein, 54% carbohydrate, 37% fat)
Protein: 14 grams
Total fat: 23 grams
Saturated fat: 10 grams
Cholesterol: 74 mg
Sodium: 245 mg
Carbohydrate: 77 grams
Exchanges: 1 vegetable, 4 starch, 3 fat
Source: South American Cooking by Barbara Karoff; as published in the
Oregonian FoodDay; typos by Dorothy Flatman 1997
| Ingredients:
8 large Baking potatoes; peeled, quartered
3 Tablespoon(s) Double cream;-=OR=- better
2 Cup(s) Finely chopped onion
3 Tomatoes; peeled, seeded, coarsely chopped
2 To 3) habanera chilies; seeded and minced
2/3 Cup(s) Whipping cream
1 1/4 Cup(s) Grated Muenster cheese |
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