Sweet Potato Rutabaga CasseroleJan. 16th

Unbelievably delicious! Honestly, I had no idea how this would turn out. I had rutabaga from The Ant Hill Farm, Sweet Potatoes from Green Pasture Farms, mustard greens from Willow Wisp Organic Farm and two kids asking, “mom what’s for dinner?” It’s one of the first things they ask when they walk in the door. My response “sweet potato rutabaga casserole…also known as sweet potato rutabaga in one dish.” Sometimes “fancy” words make them think we’re going to eat something “weird”.

So, into the kitchen I went to create. I knew I needed a sauce but now that we’ve given up half and half and we don’t drink milk, the question was how to make a creamy and delectable sauce. How about, Cashews! Tierra Farm Raw Organic Cashews are very buttery. They’re a delicious snack on their own and they can be transformed into tasty sauces, spreads, desserts and more (I’ll be sure to post some in the near future). The raw garlic makes it oh so yummy and once baked the top layer almost becomes a crust. I promise this is a good one and it’s delicious cold the next day. Enjoy.

Radical Homemaker Quick Tip
Cashews are high in iron, potassium, zinc, phosphorus and magnesium. They contain 20% protein and support lung function. You could use the sauce as a salad dressing or as dip for fresh veggies.

Use This
1 medium-large organic sweet potato
1 medium-large organic rutabaga
3 tablespoons organic butter (+more for buttering baking dish)
1 medium-large organic onion, chopped
6-8 cloves organic garlic
2 good sized bunches of organic greens (this time was mustard greens), rough chop
1 tablespoon Simply Organic Garlic Powder
1 tablespoon Simply Organic Onion Powder
1 teaspoon Simply Organic Black Pepper
2 teaspoons Simply Organic Thyme
Eden French Celtic Sea Salt to taste
2 cups Tierra Farm Raw Cashews
1 cup warm water

Do This
1. Using a mandolin slicer (or a really good knife) cut sweet potato and rutabaga into thin slices, place to the side. Butter square baking dish, place to the side.
2. Melt butter in a medium-large pan over low heat. Add onions and 2 cloves of garlic (mince garlic). Cook for 5 minutes to soften. Add greens and sauté long enough to wilt. Season with garlic and onion powder, pepper, thyme and salt; mix well and remove from heat.
3. Place cashews and remaining cloves of garlic in a food processor or blender and process until mixture is crumb-like, scrape sides. While machine is running begin to slowly add warm water. Mixture should be creamy and sauce like.
4. Begin layering baking dish…sweet potatoes, rutabaga, greens, and then sauce. Continue to repeat layering. Sauce should be final top layer.
5. Baking for 1 hour at 350º. Serve with a salad. Enjoy!