Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 Tablespoon olive oil 1 head cauliflower, broken into florets 1 cup chopped carrots 3 green garlic OR 1 leek OR 1 garleek, sliced 4 cups water 1/2 cup cashew butter DIRECTIONS Sauté cauliflower in olive oil for 5 minutes. Stir in carrots and green garlic. Cook an additional 5 minutes. Pour in water and stir in half the cashew butter. Bring to a boil, stir well, reduce heat, cover and cook until veggies are tender. Use a potato masher to coarsely mash veggies. Stir in remaining cashew butter and a dash of salt if desired. Simmer uncovered for 15 minutes. Serve hot. Cover and refrigerate leftovers. Copyright © 2011 Stefanie Samara Hamblen |
