Over the past 42 days, what I have missed most has been potatoes. Not the store-bought spuds that take on a black cast when you cut them. The home-grown, organic fresh garden potatoes that are in the cold-room following the growing season. But being a nightshade, they were on the “avoid” list for the duration of cleanse and rejuvenation. So today, day 43, I eat potatoes. Cashew-creamy potato casserole oozing with comfort for a cold and snowy day.
Yield: 6 servings
What you need:
- 1 large yellow onion, quartered and finely sliced
- 1 leek, white parts only, halved and finely sliced, 2 cups
- 4 ribs celery, finely sliced on the diagonal, 1-1/2 cups
- 1/2 finely diced carrot, 1/4″ dice
- 2 lbs white potatoes, 4 large
- 2 cups cashew milk
- 1 cup water or unsalted vegetable broth
- 2 tablespoons roasted garlic, well mashed (about 2 small heads of garlic, if you don’t know how to roast garlic, see the note at the end)
- 1 teaspoon nutritional yeast
- 1 teaspoon yellow or Dijon mustard
- 1 teaspoon arrowroot or kuzu
- 1/2 teaspoon salt (or more, to taste. Since the cleanse my salting has gone way down so most will likely have to amp it back up, 1 teaspoon is a more reasonable amount for the average palate!)
- lots of freshly ground black pepper
- a generous amount of chopped fresh dill and parsley, 1/4 to 1/2 packed cups, to taste
What you do:
- Preheat the oven to 350 F (177 C).
- In a mixing bowl, combine the sliced onion, leek, celery and diced carrot.
- In a large measuring cup, whisk together the cashew milk, water or broth, roasted garlic, nutritional yeast, mustard, arrowroot and salt. Add the pepper and chopped herbs and whisk again.
- Slice one of the four potatoes thinly and layer it over the bottom of a 5 quart Dutch oven or casserole dish. Top with a third of the vegetable mixture. Slice a second potato and layer it over the vegetable mixture. Add another third of the mixture. Slice a third potato and layer it over the vegetable mixture. Add the last of the veggies. Finish with the final potato, finely sliced and layered on top.
- Pour the herbed cashew milk blend over the casserole.
- Cover tightly and bake in the heated oven for 1 hour. Uncover and bake another 35 minutes until the sauce is thick and bubbly.
- Let cool 10 minutes before serving.
Note: To roast garlic, preheat the oven to 375F (190C). Place the whole head of garlic, unpeeled, in an oven-proof dish that’s relatively easy to clean and bake until fragrant and oozing, 30-40 minutes depending on the size of the heads. Let cool and peel, the cloves will pop right out of the skins. Everything will also be quite sticky and incredibly tasty.