This recipe as written, I realize, may not be accessible to anyone who does not share my love of grabbing interesting looking ingredients from the Asian aisle and chucking them in whatever looks good.
If you’re still curious to see what this tastes like and don’t share that predilection, an approximation can most likely be made by combining lemon juice, a hint of pomegranate molasses and a hint of rotel green chilis.
I served this plain for dinner (DH added rotisserie chicken to his), and with chili tuna for lunch the next day. Both plain and with some added tuna were good; if you want a little more nutrition with your dinner, broccoli would be great here. Maybe a bit of sesame seed for a little more fat.
gluten-free, paleo, vegetarian, vegan
Roasted Potatoes with Avocado Dill Sauce
1 stalk celery
1 Tbsp. Japanese Yuzu jalapeño sauce
1 Tbsp. Kewpie Yuzu no-oil dressing
Juice of 1/2 a lemon
2-3 Tbsp. tahini
2 Tbsp. nutritional yeast
1 Tbsp. apple cider vinegar
1-2 Tbsp. water
1 Tbsp. garlic powder
1 clove garlic
1 Tbsp. oil of choice
Neutrally seasoned roasted potatoes (I roasted mine in a combo of garlic oil, salt and pepper until browned in a 220C oven ~35 mins)
Chop celery and garlic and add to a blender along with the rest of the sauce ingredients. Whiz. Taste for salt and acid, adding more if necessary. Add a little more water if it’s too thick for your liking. Mine was fine, but your mileage may vary.
Sauce serves 4 – 5; potatoes can adjust to accommodate that number or more