Ingredients for 4 servings:
- 1150 g potatoes, roughly chopped
- 1 tbsp Onion powder
- 2 Tea spoons Garlic powder
- 1/2 tbsp freshly squeezed lemon juice
- 1 tsp fresh thyme or 1 tsp dried thyme
- 1 tsp fresh oregano or 1 tsp dried oregano
- 1 tsp raw honey
- 350 g cherry tomatoes, halved
Preparation:
Preheat the oven to 180°C.
Steam the potatoes in a pot with a steamer insert for about 15–18 minutes until soft. Then let it cool for 10 minutes.
Puree the steamed potatoes in a large bowl along with the onion powder, garlic powder, lemon juice, thyme, oregano, and raw honey until the potatoes are almost smooth (a few larger pieces are okay).
Place the mashed potatoes in a 26cm quiche dish or a similarly sized baking dish. Now press the halved tomatoes evenly into the mashed potatoes.
Bake for 50 to 55 minutes, until the top is browned. Allow to cool for 10 minutes before serving.
It is impossible to cut pieces from this casserole because the mixture does not hold together when cut. It is best distributed in portions with a spoon.
(This recipe does not contain any salt in the original. For those who are in the process of gradually reducing their salt consumption, one option would be to add some optional salt to the potato dough in the transition phase.)
Source: Heal your brain, The practical program
Photos: Maarja Urb
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