Ingredients
- 1/4 cup dehydrated shredded cooked potatoes
- 1 tablespoon dehydrated shredded cooked carrots, crushed
- 1 teaspoon dehydrated shredded cooked green capsicum, crushed
- 1 teaspoon powdered chicken bouillon cube or Vegetable Stock Powder
Instructions
- Dry the potato and carrot cooked, never raw. A raw shred stays gritty in the mug however long you leave it, because nothing in a cup of standing water will gelatinise the starch.
- Crush the carrot and the green pepper but leave the potato shreds whole. Carrot and pepper are far denser than cooked potato, and cutting their size is what brings all three back at the same rate.
- Mix the shreds with the bouillon powder by shaking the bag rather than stirring a bowl. Shreds tangle when they are stirred and the powder falls straight through them to the bottom.
- Store it flat with the air pressed out, or vacuum-seal it if it is going to sit for a season. Potato shreds are brittle and crush to dust under pressure, so keep the bag out of the bottom of a pack.
- Pour a cup of boiling water over and cover the mug. Trapping the steam softens the shreds sitting above the water line, which otherwise stay dry.
- Give it ten minutes and stir again before eating. It thickens as the potato starch comes out, and a soup that looked watery at five minutes is usually right by ten.
Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 309 kcal | 88 kcal |
| Protein | 9 g | 2.5 g |
| Fat | 1.3 g | 0.4 g |
| saturated | 0.4 g | 0.1 g |
| Carbohydrate | 58.1 g | 16.5 g |
| sugars | 7.7 g | 2.2 g |
| Fibre | 9.8 g | 2.8 g |
| Sodium | 3079 mg | 873 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
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