3 small potatoes, thinly sliced
1 c chicken broth
Palm full of dry parsley, crushed
Dash of dry mustard
Dash of ground ginger
Dash of white pepper
Dash of paprika
1/4 c dehydrated onion flakes
1/2 c soft goat cheese, or comparable non-dairy cheese
1/ 2-3/4 c sheep feta, or comparable non-dairy cheese
Deep skillet
Bring broth to a boil & add spices & cheese. Once cheese is somewhat combined into the liquid, add the potato slices. Return to a boil for about 5 minutes. Reduce to a simmer & cook until potatoes are done & sauce is thickened.
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