1 tablespoon melted butter 1 tablespoon (20ml) olive oil 2 teaspoons salt 3/4 teaspoon yellow asafetida powder (optional) ½ cup water ½ teaspoon ground dried rosemary 1 teaspoon sweet paprika ¼ teaspoon freshly ground black pepper 2 tablespoons chopped fresh parsley ½ teaspoon turmeric

1. Boil potatoes in lightly salted water until cooked but firm, and drain.

2. Heat olive oil in pan over moderate heat, and sauté the asafetida momentarily, add the rosemary, black pepper, turmeric and stir briefly. Add sour cream, melted butter, salt and water. Whisk until smooth and remove from heat.

3. Combine potatoes and sauce in mixing bowl, then pour into casserole, sprinkle with paprika and place at top of oven. Bake 30 minutes at 200C, or until the top is golden brown. Garnish with parsley and serve hot.

(Serves 4-6 people)

Every vegetarian meal saves an animal from suffering.