This is an easy yet rewarding casserole with everyone's favourite: potatoes. Floury potatoes (sometimes labelled as 'for mashing') are recommended for this. I used some delightful blue potatoes that you can find in Hobart at the Farm Gate Market.
500 grams potatoes
5 cloves garlic
2 Tbs fresh herbs
1.5 Tbs walnut oil
1.5 Tbs spelt flour
1 litre vegetable stock
1 tsp salt
1. Wash potatoes and cut into rounds just under a centimetre thick. Peel 5 cloves of garlic and slice. Roughly chop the herbs: you can use parsley, rocket, rosemary, whatever you like.
2. Lightly fry garlic in 1.5Tbs walnut (recommended) or olive oil, with half the herbs. When this starts to brown, add 2Tbs wholemeal or spelt flour. Stir until most of the oil is absorbed. Add potatoes, stir to coat & dry fry 2 mins.
3. Add 1l good vegetable stock, bring to simmer, cover and simmer on low heat 10 mins.
4. Stir, add 1 tsp salt and simmer another 10-15 mins uncovered until potatoes are beginning to soften.
5. Mash gently to break up the potatoes into chunks. Place on a serving dish and top with the other tablespoon of chopped herbs. Serve over some toasted crusty or dark rye bread.
Preparation Time: 5 minutes
Cooking Time: 25 minutes
SuperTassievore: all ingredients in this recipe can be sourced from Tasmania.
Nutfree: use olive oil rather than a nut oil.
Lowfat: per serving contains 10.7g fat, approx 16% of RDI based on 2000 calories/day.
Gluten free: substitute a gluten-free flour such as besan (chickpea), buckwheat or sorghum for the spelt.
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