Ingredients Jump to Instructions ↓

  1. Ingredients (serves 8)

  2. 4 (160g) chat potatoes

  3. 115g baby corn

  4. 1/2 bunch (8) baby (Dutch) carrots, trimmed, peeled

  5. 1 bunch asparagus, trimmed

  6. 1 large red capsicum, thickly sliced

  7. 1 1/3 cups reduced-fat pizza cheese

  8. 1/4 cup plain flour

  9. 1 1/2 cups salt-reduced chicken stock

Instructions Jump to Ingredients ↑

  1. Cook potatoes in a large saucepan of boiling, salted water for 8 to 10 minutes or until tender. Add corn, carrots and asparagus to pan for the last 5 minutes of cooking. Drain. Rinse under cold water. Cut potatoes into quarters. Arrange potato, corn, carrot, asparagus and capsicum on a platter.

  2. Place cheese and flour in a bowl. Toss to coat. Place stock in a saucepan over high heat. Bring to the boil. Reduce heat to medium-low. Add one-third of the cheese mixture. Whisk for 1 to 2 minutes or until smooth. Repeat twice with remaining cheese mixture. Pour into a bowl. Serve with vegetables.


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