Cooking & Baking

Wash and cut red potatoes into approximately 1.5 inch cubes. Toss in olive oil with chopped cabbage, very thinly sliced carrots, diced red onion, dried onion flakes, fresh chopped parsley and red kidney beans salt and pepper. Pour into a 9x13 in. roasting pan. Sprinkle with paprika. Bake uncovered for about 50 minutes at 400 degrees. Made a mushroom gravy with Miyoko’s butter, flour, mushroom juice (microwave 8 ozs of fresh mushrooms for 3 minutes). When done press the liquid out of the mushrooms through a strainer and save. Chop the mushrooms. Add the mushroom juice to the roux to thin out. Add the chopped mushrooms and S&P to taste. Spoon over the plated potato bake. Cheers! 🥂