Try this New Scalloped Potatoes recipe, or contribute your own.
Suggest a better descriptionPreheat 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 5 1/2 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 Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (243g) | ||
Recipe Makes: 6 | ||
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Calories: 238 | ||
Calories from Fat: 61 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 26.8mg | 1 % | |
Potassium 971.6mg | 26 % | |
Total Carbohydrate 38.7g | 11 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 32.3g | ||
Protein 8.1g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 238
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