Potatoes combine energy-giving complex carbohydrates with plenty of vitamin C, fibre and potassium. They're filling and, if sensibly prepared, low in fat.
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2 teaspoons vegetable oil
1 onion, finely chopped
3 cloves garlic, crushed
500g baking potatoes, peeled and thinly sliced
375g red potatoes, cut into 1cm chunks
250g sweet potatoes, peeled and cut into 1cm chunks
1 cup chicken stock
1 teaspoon fresh thyme leaves
1 cup low-fat milk
2/3 cup frozen corn kernels
1/2 cup chopped parsley
Directions Prep:20min › Cook:40min › Ready in:1hr
Heat the oil in a medium saucepan over moderate heat. Add the onion and garlic and cook for 7 minutes or until the onion is soft.
Add the baking potatoes, red potatoes and sweet potatoes, stirring to coat. Add the stock, 2 cups water, the thyme and a pinch of salt, and bring to the boil. Reduce to a simmer, cover and cook for 25 minutes or until the red potatoes and sweet potatoes are tender, and the baking potatoes are soft and creamy.
Stir in the milk and corn and simmer for 4 minutes or until the corn is heated through. Stir in the parsley just before serving.