1 1/2 cups water, ideally 60 minutes
2 pounds peeled potatoes, quartered
2 cloves garlic, peeled and crushed
1 cup sour cream
1 tablespoon dried basil
1/4 teaspoon hot pepper spray
2 pounds carrots, peeled
3/4 cup peeled dried basil leaves
2 bay leaves
1 pound wild carrots
3/4 cup finely crushed black walnuts
2 cups dry white wine
potato starch
2 tablespoons lemon juice
Preheat oven to 350 degrees F (175 degrees C).
If possible, carefully slice potatoes and place them in blender and spice and saute until almost tender, 30 to 45 minutes. Leftover potatoes will be great too.
Mix together vegetables with salt and pepper; set aside.
In a medium bowl, combine potatoes and
3/4 cup crushed black walnuts. Mix well. Adjust seasoning to taste. Fold in carrots, basil, bay leaves and nut. Pour mixture into 12 or 16 shallow baking pans.
Bake at 350 degrees F (175 degrees C) for approximately 1 hour or until top is soft.