POTATOES WITH GARLIC-TURMERIC SAUCE
½ cup yogurt
2 teaspoons tahini paste
1 ½ teaspoons apple cider vinegar
1 large clove garlic
2 teaspoons grated fresh turmeric
[or 1 teaspoon dried ground turmeric]
fine sea salt
freshly ground pepper
2 tablespoons olive oil
[+ extra for brushing]
1 pound potatoes
large grained sea salt
freshly ground pepper
1 cup shredded purple cabbage
¼ cup chopped chives
nigella seeds
_ mince garlic
_ whisk together yogurt, tahini, vinegar, garlic and turmeric
_ season with salt and pepper
_ place in the refrigerator until ready to use
_ preheat oven to 200°C
_ line a baking sheet with parchment paper and brush liberally with olive oil
_ wash potatoes and cut into wedges
_ in a bowl, toss potatoes with olive oil and sprinkle with salt and pepper
_ place potatoes on the prepared baking sheet
_ roast in the oven until lightly browned [about 20 minutes]
_ turn potatoes over and roast another 10 minutes
_ remove from the oven and leave to cool a little on some kitchen paper
[so a little of the oil gets absorbed by the paper]
_ toss potatoes with shredded cabbage and chives
_ give the sauce a good stir
_ drizzle potatoes with the sauce
_ serve topped with nigella seeds and some more sauce on the side
KARTOFFELN MIT KNOBLAUCH-KURKUMA-SAUCE
125 ml Joghurt
2 Teelöffel Tahinpaste
1 ½ Teelöffel Apfelessig
1 große Zehe Knoblauch
2 Teelöffel geriebene frische Kurkuma
[oder 1 Teelöffel getrocknete gemahlene Kurkuma]
feines Meersalz
frisch gemahlener Pfeffer
2 Esslöffel Olivenöl [+ extra zum bestreichen]
450 g Kartoffeln
grosskörniges Meersalz
frisch gemahlener Pfeffer
1 Tasse gehackter Rotkraut
¼ Tasse gehackter Schnittlauch
Nigellasamen
