Madrid Potatoes (Patatas Madrilenas)

Recipe by Margaret and Reba, presented at the Club on 3 Feb 2000.

• 2 large baking potatoes, cooked
• 1/2 cup cooked broad beans
• 1/2 tin low fat condensed mushroom soup
• 1/2 tsp garlic powder
• 1/2 tsp turmeric

Slice the potatoes and spread out in a greased ovenproof dish. Scatter the beans over. Thoroughly mix the soup, garlic and turmeric together, then pour over the vegetables. Bake in a moderate oven until top is golden brown.

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.