CUISINE & CULTURE
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ANGELINA@ANGELINALARUE.COM
ANGELINA L
aRUE
I recall a wonderful neighbor when we lived in Florida who was from Peru. I loved hearing about different Peruvian recipes and foods. She often spoke about such a wide variety of potatoes available in her homeland. I couldn’t imagine all the kinds she told me about. One particularly stood out; the purple potato literally sounded so foreign to me.
Over the years, the grocery stores in America, along with American farmers, have caught on to some of the other potato varieties. These days, we can find many types of regular potatoes, and even two or three different types of sweet potatoes in the markets. The more colorful they are, the more antioxidants and health benefits they have.
Purple sweet potatoes are dreamy, but regular purple potatoes are perfect for a savory taste. They have a nutty flavor but also taste much like white, golden, or red potatoes.
I’m pairing these deep purple jewels with contrasting sweet green peas. And topped with a creamy sauce, loaded with fresh herbs, it creates a colorful, healthy, eye-catching dish to serve at any meal.
Enjoy food made fresh!
Purple Potatoes and Green Peas with Herby Cashew Cream 1½ pounds small purple potatoes, cleaned and quartered 1 cup frozen green peas ½ cup raw, (unsalted) cashews 1/3 cup water 1 tablespoon freshly squeezed lemon juice 1 garlic clove, peeled 2 tablespoons fresh herbs, such as basil or parsley 1 teaspoon salt, divided ½ teaspoon ground black pepper Optional: More fresh herbs, or sprouts to garnish Place quartered potatoes into a medium saucepan. Cover with water. Bring to a boil. Reduce heat to mediumlow and continue cooking for approximately 15 minutes or until potatoes are tender. Drain and sprinkle with ½ teaspoon salt; set aside.
Heat peas in microwave for 30 seconds. Add to potatoes and gently toss to combine.
Place cashews, water, lemon juice, and garlic in a high-speed blender. Pulse a couple of times to get the mixture started. Set speed on high and blend for 30 to 60 seconds, or until smooth and creamy, (you may need a little additional water). Add 1 tablespoon fresh herbs, remaining salt, and pepper. Blend again on medium speed to combine. Stir in the remaining herbs.
Drizzle herby cashew cream over the potato-pie mixture. Top with additional herbs or sprouts, if desired. Serve warm. Make 4 to 6 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
