Frankfurter Ratatouille
German Ratatouille with green peppers, button mushrooms, cauliflower, tomatoes, packet frankfurters and cheddar.
Ingredients
- 1 oz margarine
- 4 oz green peppers seeded and thinly sliced
- 4 oz button mushrooms wiped and quartered
- 8 oz cauliflower broken into small florets
- 4 oz pasta shells or twists
- salt and freshly ground black pepper
- 14 oz can tomatoes
- 1/4 pint stock
- 7 oz packet frankfurters
- 3 oz cheddar cheese
Instructions
- Grease a 2 litre (3 1/2 pint) pudding basin with the margarine and layer the vegetables, pasta, seasoning and tomatoes with their juice and the stock.
- Grease a piece of foil, cover the basin and steam for 1 hour or until the vegetables and pasta are tender.
- Heat the frankfurters as directed on the packet, slice and fold into the vegetables with the grated cheese.
Calories: 424 kcal
Carbohydrates: 43 g
Protein: 18 g
Fat: 21g
Saturated Fat: 8 g
Cholesterol: 45 mg
Sodium: 808 mg
Potassium: 759 mg
Fiber: 5 g
Sugar: 8 g
Vitamin A: 848 IU
Vitamin C: 60 mg
Calcium: 223 mg
Iron: 3 mg