Row 7 Upstate Abundance Potatoes Recipe
cashew sauce, sunchoke, grilled radicchio + fried shallot
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Ingredients
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Cashew Sauce
Sunchokes
Grilled Radicchio
Fried Shallots
Method
Cashew Sauce
- 1
Prepare the Cashew Sauce
Soak the raw cashews in water for at least 2 hours or overnight. Drain and rinse them.
- 2
Blend the Sauce
In a blender, combine the soaked cashews, 0.5 cup water, lemon juice, garlic, salt, and nutritional yeast. Blend until smooth and creamy. Adjust consistency with additional water if necessary.
Sunchokes
- 3
Prepare the Sunchokes
Wash and scrub the sunchokes thoroughly. Slice them into 1/4 inch thick rounds.
- 4
Roast the Sunchokes
In a bowl, toss the sliced sunchokes with olive oil, salt, and black pepper. Spread them on a baking sheet and roast at 400°F (200°C) for 25-30 minutes until golden and tender.
Grilled Radicchio
- 5
Prepare the Radicchio
Cut the radicchio head into quarters, keeping the core intact.
- 6
Fried Shallots
- 7
Slice the Shallots
Peel and slice the shallots thinly.
- 8
Coat the Shallots
In a bowl, toss the sliced shallots with flour and a pinch of salt to coat evenly.
- 9
Fry the Shallots
Heat vegetable oil in a deep skillet over medium heat. Once hot, add the coated shallots in batches, frying until golden brown and crispy, about 3-5 minutes. Drain on paper towels.
