Dijon Mustard
INGREDIENTS:
4 md Baking potatoes; scrubbed
3/4 c Water
1 Onion; chopped
1/2 lb Mushrooms; sliced
1 Green bell pepper; chopped
1 sm Carrot; shredded
1 tb Soy sauce
1 tb Dijon mustard
1 tb Cornstarch
Freshly ground pepper
4 md Baking potatoes; scrubbed
3/4 c Water
1 Onion; chopped
1/2 lb Mushrooms; sliced
1 Green bell pepper; chopped
1 sm Carrot; shredded
1 tb Soy sauce
1 tb Dijon mustard
1 tb Cornstarch
Freshly ground pepper
Preheat the oven to 350F. 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. Serves 4.