Ingredient List
Tortellini - boiled water package time
Mushrooms thick cut
Onions, chopped
Garlic, minced
Sweet potato large diced
Kale, destemmed & massaged with salt and oil
Roux:
Butter
olive oil
Flour
1/2 cup Cashew - soaked and blended 1/2 cup water
1 - 2cups Vegetable broth - pan sauce plus dry bouillon
sauce make it:
first: cashew cream
make the cashew cream in a blender and leave it in the blender to later add the broth into the blender.
second: vegetable saute
in a sauté pan/ large pan, on medium high heat add oil.
Then add the mushroom and let them cook both sides and start to dry out and get meaty.
Next add the onions, garlic and diced sweet potato and sauté for a few minutes.
The potatoes should be close to cooked all the way thru.
Now place all the veggies from the pan into a bowl to then add back later.
Time to use the same pan to make the broth.
third: broth
in the vegetable sauté pan add butter, flour and once sizzling butter add the flour - with a wire whisk stir the roux until the color flavor is achieved (i stopped at light caramel).
Add in the broth (i used water and powder consommé broth).
Deglaze the pan and add the broth to the blender with the cashew cream.
Add half the veggies into the blender and blend it smooth, this mixture will be creamy rich from the cashews and mushrooms.
Add the broth back to the pan and simmer/lo heat.
Once the broth has heated up, add the cooked veggies back into the sauce and then add the prepared kale and simmer to heat everything thru.
how to prepare the kale:
Kale should be massaged with salt and tiny pinch of oil then knead for a few minutes to change the texture
finish the dish:
Add the cooked tortellini into the sauce and carefully stir to make sure the tortellini do not stick to the bottom. If the sauce is too thick use some of the pasta water to cut thinner.
Served with an arugula-kale salad with garden cherry tomatoes.
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