Ingredients for 4 persons:
800 g large potatoes
1 vegetable onion
1 - 2 cloves of garlic
75 g ground hazelnuts
100 g sesame paste (tahini)
6 tablespoons lemon juice
approx. ½ tsp salt
olive oil for drizzling
½ bunch flat leaf parsley
1 tablespoon light sesame seeds
1 tablespoon black sesame seeds
Preparation:
1. Wash potatoes and boil for about 20 minutes. Then rinse with cold water
and peel. Cut off a flat lid from each potato. Press lids through a potato ricer. Peel the vegetable onion and cut into wedges.
2. Peel garlic, press through a press. Mix pressed potatoes, garlic and nuts. Add sesame paste and lemon juice and mix to a mush. Add cold water (approx. 100 ml) until a spreadable paste is formed. Season with salt.
3. Place the potatoes and onion wedges in a roasting pan or on a baking tray. Drizzle with olive oil. Spread the paste over the potatoes and bake in a preheated oven (E oven: 175°C/ gas: level 3) for 10 - 15 minutes.
4. Wash parsley, shake dry and chop coarsely. Roast the light sesame seeds in a dry frying pan until golden brown. Mix with black sesame seeds. Sprinkle over potatoes.
It goes well with a cucumber salad.
Preparation time approx.: 30 minutes (without waiting time)
Nutritional values per serving approx:
Calories: 461
Joule: 1928
Protein: 11,6 g
Fat: 29,8 g
Carbohydrates: 35 g
(FoodCentrale by ddp images)
