A Plate Full of Veggies: Asparagus, Peas, Sorrel and New Potatoes in Cashew Cream

| April/May 2011

  • Photography by Povy Kendal Atchison; Food Styling by Pieter Dijkstra

Cashew Cream adds protein and a rich taste and texture to the baked vegetables in this versatile dish. SERVES 4

• 12 small new potatoes
• 1 cup cauliflower florets
• 1 onion, quartered
• 2 cups asparagus pieces
• 1 cup freshly shelled peas
• 1 cup fresh sorrel, cut in thin strips
• 1 1⁄3 cups Cashew Cream (below)
• Salt and freshly ground pepper

1. Preheat oven to 350 degrees. In a saucepan, combine potatoes, cauliflower and onion. Cover with water and bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Add asparagus and simmer for 5 minutes or until vegetables are almost tender (the tip of a knife should meet with some resistance when vegetables are pierced). Drain, reserving cooking liquid.

2. In an 8-cup, lightly oiled casserole dish, combine blanched vegetables, peas, sorrel and Cashew Cream. If mixture seems too thick, add up to ¼ cup of the reserved vegetable cooking liquid. Bake 35 minutes or until bubbly and lightly browned on top.

3. Season to taste with salt and pepper.

Cashew Cream 

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