Photo by Sara N.
Recently we discovered the above image in our drafts, with no recipe saved alongside it. So, with simply a photo as inspiration, this warm Potato/Tomato casserole was recreated—dare I say, even tastier than before. (And with the loviest aroma!)
First:
– Take 2 medium onions, slice thin and then into thirds.
– Put in glass baking dish and drizzle generously with avocado oil
– Add some salt and pepper
– Add 1/2 tsp caraway seeds
– Add 1/3 of a cap (measuring in the bottle cap) liquid smoke
Place in oven at 400°, and prep the following (you eventually want them browned)
– Slice 5 golden potatoes, into 3/4″ pieces that are about 1/4″ thick— soak in water
While onions are beginning to roast:
– Smash and chop 3 garlic cloves
– Take a quarter of a green cabbage and slice thin, then chop
Once all the ingredients are prepared, and the onions are brown:
– turn the heat down to 350° and mix the garlic into the onions.
Then, add a layer of cabbage, followed by a layer of potatoes. Drizzle with olive oil.
Roast for 30 minutes.
In the meantime:
– Take a 1/2 can Muir Glen diced tomatoes, and smash them up.
– Add 2 tbsp Muir Glen tomato paste and stir until well blended.
– Pour the tomato mixture, along with 3 sprigs of chopped thyme, over the potatoes.
– Sprinkle some salt and pepper, and drizzle on a little more olive oil.
Roast 30-40 minutes or until tender.
When finished, drizzle with a bit of walnut oil.
Enjoy!
Our recreated recipe | Photo by Sonia Barkat
Serving suggestion: a salad with olives, walnuts and cranberries. Toasted bread with main dish.
- 2 medium onion
- 5 golden potatoes
- 3 cloves garlic
- ¼ green cabbage
- ½ tsp caraway seeds
- ⅓ of a cap (measuring in the bottle cap) liquid smoke
- 3 sprigs thyme
- Muir Glen diced tomatoes
- Muir Glen tomato paste
- Walnut oil
- Slice onions thin and then into thirds.
- Put in glass baking dish, drizzle generously with avocado oil, then some salt and pepper.
- Add caraway seeds and liquid smoke.
- Place in oven at 400°, and prep the following while onions brown.
- Slice potatoes into ¾" pieces that are about ¼" thick. Soak in water.
- Smash and chop garlic.
- Slice cabbage thin, then chop.
- When onions are brown, turn heat down to 350° and mix garlic in. Then, add a layer of cabbage, followed by a layer of potatoes.
- Drizzle with olive oil. Roast for 30 minutes.
- Take diced tomatoes and smash them up. Add tomato paste and stir until well blended.
- Chop thyme.
- Pour tomato mixture and thyme over the potatoes.
- Sprinkle with salt and pepper, and drizzle with olive oil.
- Roast 30-40 minutes or until tender. When finished, drizzle with walnut oil.
