INGREDIENTS
1 medium onion
1 sweet green bell pepper
1 small carrot
1/2 lb. mushrooms
4 Large baking potatoes
1/2 cup stock
1 tbsp. Dijon mustard
freshly−ground black pepper
Sea Salt
Olive Oil
PROCEDURE
Preheat oven and place potatoes on a baking sheet. Drizzle with olive oil and season with salt. Bake
potatoes until tender and cooked through.
Chop the onion, deseed and chop the green pepper, peel
and grate the carrot and slice the mushrooms, halving them
across the other way first if they are large.
Saute the vegetables in olive oil until they begin to sweat. Add the stock, continue cooking,
until most of the liquid is gone and the vegetables are soft.
Take the dijon mustard, salt and pepper and add tothe vegetables in the pan. Mix well and cook, stirring, over
low heat for about a minute .
Pour over hot, split baked potatoes (enough for about four
potatoes) and toss. Serve with a crisp green salad on the side and a nice bottle of Rose