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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 12 |
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These are rich and satisfying. This is the dairy free version. In the recipe I have said to use walnut oil for flavor, but you may use any flavorful oil you like. Ingredients:
1 lb baby yellow potato |
3 tablespoons canola oil |
2 tablespoons dried dill leaves |
2 teaspoons paprika |
1/4 teaspoon grated nutmeg |
1 small onion, minced |
1 garlic clove, minced |
1 teaspoon salt |
1/4 cup tahini |
1/4 cup silken tofu |
1 teaspoon lemon juice |
1 tablespoon walnut oil |
Directions:
1. Heat canola oil in pan at medium/high heat.
2. Add onion, garlic, nutmeg, paprika, and half of the dill.
3. Wash potatoes and cut into bite sized, uniform pieces.
4. Stir oil and add potatoes and salt, stir to coat.
5. Cover and reduce heat to medium or lower and simmer for 1/2 hour or longer. Stir occasionally; turn off heat when potatoes are fork tender.
6. Mix remaining dill with lemon juice, tofu and tahini.
7. Spoon potatoes into a serving dish with a slotted spoon and drizzle with walnut oil.
8. Serve dill sauce with potatoes or pour over them and blend, depending on your tastes.
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