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Ingredients
- 1 medium sized rutabaga, peeled and cut into 1-inch cubes
- 5 lb russet potatoes, peeled and cut into 1-inch cubes
- Montreal Steak Spice
- 1/2 lb. chorizo or Italian Sausages, casings removed
- 1 green and 1 red pepper, cut into cubes
- 1 large red onion, chopped coarsely
- 2 cloves garlic, sliced
- 1 package Knorr Bearnaise Sauce
- 2 T chopped cilantro
- 1 T capers, rinsed and drained (optional)
Preparation
Step 1
Method:
Boil rutabaga until done; drain and set aside.
Boil the potatoes until done; drain and set aside.
Fry the chorizo/Italian sausage over medium heat until cooked through. Remove with slotted spoon, cover and set aside.
Fry garlic, peppers, and onion in oil from chorizo/sausage. Remove with slotted spoon and set aside.
Clean saucepan and re-combine all ingredients. Re-heat on LOW.
Prepare Bearnaise sauce, according to package instructions. Add to vegetable/meat mixture. Add capers, if desired.
Sprinkle with chopped cilantro and serve.
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