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Parsley potatoes with sunflower seed sour cream
For my vegan sour cream dip I used sunflower seeds. Often cashews are used as dairy-replacements in vegan cuisine. But sunflower seeds are also very nutritious and lend themselves well to dips when blended. And the best thing is they are quite cheap as well.
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This is my favourite shot - the moment when you dunk the parsley potatoes into the delicious sunflower seed sour cream, yum! My mouth is watering looking at this photo! ;-)
I am a total potato believer (would they call it a Peliever?)! They are much lower in calories than you would believe, very high in calcium and fill you up quickly. Potatoes are one of my favourite staples and adding parsley and vegan sour cream to them makes them even more scrumptious.
You can also serve this dish as a healthy crisps or chips replacement. I love snacking on them.
I was thinking long and hard what dip to make with these. Cashews are a bit overused (guilty) and not the cheapest of nuts. But sunflower seeds are also full of nutrition and much, much cheaper! So they were a perfect dairy replacement for my vegan sour cream.
Pomme apetit (pardon the pun!) ;-)
Parsley potatoes ingredients:
- 2 packs of Jersey royal potatoes
(or 1kg of salad potatoes)
- Olive oil
- 1 tsp salt
- Black pepper to taste
- Plenty of fresh parsley
Sunflower seed sour creme ingredients:
- 60g sunflower seeds
- 130ml water
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1/4 tsp salt (to taste)
- 1/2 tsp minced garlic
Wash the Jersey Royal potatoes (you can also use any salad potatoes as well - roughly 1kg is needed, maybe a bit less) and then steam them for 15-20 min until cooked. You can boil them as well but I prefer steaming, it retains more nutrients.
While the potatoes are steaming, prepare your vegan sour cream. Add all sunflower seed sour cream ingredients into a blender and blend until you get a super smooth dip. This migth take a while because unlike cashew nuts sunflower seeds are harder and take longer to process. Also, don't take out the oil because sunflower seeds are naturally less oily and you will need some oil for flavour. My blender worked quite hard and therefore warmed up the sour cream a bit. So I let it cool down in the fridge while I continued with the other steps.
Now finely chop up plenty of fresh parsley.
When the potatoes are fully cooked, add a generous amount of oil to a pan, set to high heat and add the potatoes. Season with a good amount of salt (potatoes are quite salt-hungry) and black pepper to taste. Stir and fry until the potatoes are golden brown and the skin a bit crispy on the outside (talking of the skin, you can also peel the potatoes beforehand if you prefer).
Then take the pan off the heat and add the chopped parsley in. Stir well so all the potatoes are covered in this fragrant herb.
Have as a side dish, starter or healthy snack! I actually had it as a main dish. Enjoy!
And if you like Austrian potatoes recipes why not try my Austrian pinach potato dumplings with vegan feta.
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