Yield: 6 Servings
|1 large||Onion, white -- finely|
|2 tablespoons||Soy or whole-wheat flour|
|1 cup||;water -- plus 2 T|
|2 tablespoons||Parsley, fresh -- minced OR|
|2 tablespoons||Dill weed|
|1 tablespoon||Olive oil|
|4 \N||Garlic cloves -- minced|
|5 mediums||Potatoes -- white|
Preheat oven to 400 degrees. In a skillet, heat olive oil; saute onion and garlic until translucent. Set aside.
Using a blender or a mortar and pestle, thoroughly mix tahini, flour, salt and water. Set aside.
Peel and slice potatoes into thin circles to equal 5½ to 6 cups. Arrange potatoes in a 9-inch-square baking pan or casseorle dish, overlapping them in a fan-like pattern to cover the bottom of the dish. Spoon onion and garlic mixture on top of potato slices, then evenly distribute the blended tahini sauce over the top. Cover and bake for 2 hours, then uncover and continue to bake until golden brown and tender.
Sprinkle parsley or dill weed on top of potatoes before serving. Serve with your choice of steamed vegetables such as kale, collard greens and cauliflower; sauerkraut or a large fresh salad.
Source: GT vegetarian echo, uploaded to the f&W library by Sylvia Steiger/MM by DEEANNE
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