POTATOES WITH GREEN TAHINI SAUCE
"The cilantro and lemon-laced tahini sauce is a perfect bold partner for the potatoes, but it would also be great tossed with roasted carrots or broccoli" Recipe from Eating Well Magazine, Michael Solomonov, Chef **Prep/cooking time does not include 1 1/2 - 2 hour resting time for potatoes**
Provided by Daily Inspiration S @DailyInspiration
Categories Potatoes
Number Of Ingredients 8
Steps:
- Place the potatoes in a large pot, add 2 tbsp. kosher salt and cover with cold water by about 2 inches. Bring to a boil. Reduce heat and simmer until tender, about 15 minutes. Let the potatoes cool to room temperature in the water, 1 1/2 - 2 hours. Drain and cut the potatoes in half.
- Combine cilantro, tahini, lemon juice and water in a food processor and process until very smooth, adding additional room temperature water by the tablespoon as needed for a smooth sauce.
- Toss the potatoes in a large bowl with the tahini sauce, parsley and the remaining 1/2 tsp. salt. Drizzle with oil just before serving.
A VEGETARIAN'S DREAM SWEET POTATO DINNER
Featuring sweet potatoes and mushrooms roasted to crispy-edged perfection, plus a whipped feta-tahini sauce with lots of dill, this easy, comforting vegetarian dinner is perfect for fall. Use whatever kind of lentil you like best for the salad-we prefer black beluga lentils because of how well they hold their caviar-like shape.
Provided by Anna Stockwell
Categories Sweet Potato/Yam Lentil Mushroom Vegetarian Feta Garlic Lemon Dill Green Onion/Scallion Wheat/Gluten-Free Sheet Pan Sheet-Pan Dinner Fall Quick and Healthy
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Toss potatoes, 1 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet. Arrange potatoes cut side down in an even layer and roast until beginning to soften and golden brown on the cut sides, 15-20 minutes.
- While potatoes roast, cook lentils in a medium pot of simmering salted water until lentils are tender but still retain their shape, 15-20 minutes. Drain and transfer to a medium bowl.
- Toss mushrooms, 1 Tbsp. oil, and 1/2 tsp. pepper in another medium bowl. Arrange around potatoes on hot baking sheet and continue to roast until mushrooms are browned and crisped and potatoes are well browned on cut sides, 12-15 minutes.
- Meanwhile, pulse feta, tahini, garlic, 2 Tbsp. lemon juice, half of the dill, 3 Tbsp. oil, and 1/4 cup water in a food processor until a smooth sauce forms. Add more water, 1 Tbsp. at a time, and pulse to combine until sauce is just thin enough to pour.
- Add scallions and remaining dill, 2 Tbsp. oil, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper to bowl with lentils and stir to combine. Stir in roasted mushrooms.
- Divide feta sauce among plates. Top with potato halves. Spoon lentil salad over and drizzle with oil.
POTATOES IN TAHINI SAUCE
Make and share this Potatoes in Tahini Sauce recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Crush the garlic with a little salt in a bowl.
- Slowly add the Tahini paste and beat well.
- Add a little water at a time, alternating with lemon juice and keep beating.
- The consistency should be medium thick.
- Add salt to taste.
- You should have an overall tangy taste.
- Mix the chopped parsley and blend well with the Tahini sauce.
- Peel the potatoes and dice into a serving bowl.
- Pour enough Tahini sauce to generously cover the potatoes.
- Serve immediately.
Nutrition Facts : Calories 342.5, Fat 14.6, SaturatedFat 2.1, Sodium 36.3, Carbohydrate 47.2, Fiber 7.6, Sugar 2.1, Protein 9.9
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