Have a wholesome weekend with this produce packed recipe from Tess Masters, aka The Blender Girl.
serves 6 to 8
3 tablespoons olive oil
2 cups (300g) diced yellow onion
1 tablespoon finely chopped garlic (about 3 cloves)
2 cups (480ml) vegetable broth
½ cup (70g) raw unsalted cashews
1 head cauliflower (about 13/4 pounds/800g), cut into florets and steamed
¼ teaspoon freshly ground black pepper
1 tablespoon finely chopped thyme
1 ½ teaspoons finely chopped rosemary
1/8 teaspoon paprika
Pinch of cayenne pepper
2 teaspoons freshly squeezed lemon juice
1/2 butternut squash (or pumpkin), peeled, seeded, and very thinly sliced
1/4 cup (20g) plus 2 tablespoons finely chopped green onion (white and green parts)
3 tablespoons finely chopped chives
1/4 cup (12g) plus 1 tablespoon finely chopped flat-leaf parsley
3 large potatoes, very thinly sliced
1 pound (450g) green beans, trimmed and cut into 1-inch (2.5cm) pieces
1 large orange-flesh sweet potato, peeled and very thinly sliced
1 cup (90g) sliced almonds
3 tablespoons dried onion flakes
To make the sauce, heat 2 tablespoons of the olive oil in a shallow saucepan over medium heat.
Add the onion and a pinch of salt and saute for about 5 minutes, until the onion is translucent.
Add the garlic and saute for 5 to 10 minutes, until the onion starts to brown. Put the broth, cashews, and onion mixture into your blender and puree on high for 30 to 60 seconds, until smooth and creamy. Add half of the cauliflower and blast on high for about 30 seconds more, until combined. Add the remaining cauliflower, 2 teaspoons of salt, the pepper, thyme, rosemary, paprika, cayenne, and lemon juice and puree for about 1 minute, until smooth and creamy. Set aside.
Preheat the oven to 375°F (190°C) and lightly grease a 31/2-quart (3.5l) baking dish with oil.
To make the veggie bake, lay the butternut squash in the bottom of the baking dish in overlapping rows. Add 11/4 cups (300ml) of the sauce and sprinkle 2 tablespoons of the green onion, 1 tablespoon of the chives, and 1 tablespoon of the parsley over the top. Layer on the potatoes and cover with 11/4 cups (300ml) of the sauce. Sprinkle on 2 tablespoons of the green onion, 1 tablespoon of the chives, and 1 tablespoon of the parsley. Layer on the beans and cover with 11/4 cups (300ml) of the sauce. Sprinkle on the remaining green onion, chives, and 1 tablespoon of the parsley. Add the sweet potatoes and cover with the remaining sauce.
Cover with aluminum foil and bake for 1 hour. Uncover and sprinkle the almonds and onion flakes over the top. Bake for about 15 minutes more, until the vegetables are cooked through.
Cool for 5 minutes, then serve family-style, sprinkled with the remaining parsley.