Special to the Avalanche-Journal 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 […]
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Special to the Avalanche-Journal
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 American, 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 2 or 3 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
1 ½ pounds small purple potatoes, cleaned and quartered
1 cup frozen green peas
1/2 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
1/2 teaspoon grounded 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 medium-low and continue cooking for approximately 15 minutes or until potatoes are tender. Drain and sprinkle with 1/2 teaspoon salt; set aside.
Heat peas in microwave for 30 seconds. Add to potatoes and gently toss to combine.
Add cashews, water, lemon juice, and garlic to a highspeed 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. 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 is a food writer, recipe developer and author of “The Whole Enchilada Fresh and Nutritious Southwestern Cuisine.”
