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All Vimer­gy sup­ple­ments at a glance:

All Vimer­gy sup­ple­ments at a glance:

Potato and cherry tomato casserole

This cas­se­ro­le is a gre­at alter­na­ti­ve to simp­le mas­hed pota­toes and a real eye-cat­cher. It goes well as a side dish to a fes­ti­ve meal, but it can also be enjoy­ed as a meal on its own. 
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Ingre­di­ents for 4 servings: 

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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