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Mar 22, 2012

Rutabaga with Cashew Nuts, Apple and Radish

Many people know cashews only as a salty snack. Actually, the unsalted and unroasted cashew nuts are very versatile and can be applied in multiple ways in the kitchen. For example cooked cashews are a great garnish and pair especially well with sunchokes. You can blend the cooked cashews into a fine puree as well, which can be served either pure or flavored with vegetable juices. Compared to other nuts, raw cashews have a slightly softer texture. Roasting them not only crisps them, but also enhances their flavor. Many recipes advise to roast nuts in skillets or dry pans. I always roast nuts in the oven, because this way they don’t get burnt spots, but roast through completely. Roasted cashews can be used as a puree, in desserts or in appetizers, like the starter below.

Rutabaga with Cashew Nuts, Apple and Radish

Similarly to my previous recipe where I combined purple winter and orange spring carrots, I paired winter and spring ingredients in this appetizer too. I cut long strips from tart winter apples, rolled them to circles and filled them with a fine puree made of winter rutabaga. I usually add some vinegar to rutabaga, but this time I skipped it, because the apple was sour enough to balance the sweetness of the rutabaga. I sprinkled the puree with roasted cashew crumbs and topped it with spring radish. Both the radish wedges and the radish leaves served as freshening ingredients.

Rutabaga with Cashew Nuts, Apple and Radish

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 10 portions

Rutabaga with Cashew Nuts, Apple and Radish

Ingredients

  • 1 small rutabaga
  • 1 small clove garlic
  • 1-2 tbsp rapeseed oil
  • 1-2 drops chili oil
  • 2 radishes with greens
  • 1 tart apple
  • few drops fresh lemon juice
  • 1 tbsp cashew nuts
  • salt

Instructions

For the rutabaga puree
Wash the rutabaga, peel and cut into small cubes. Add to a small pot with a garlic clove and a pinch of salt. Cover with water and cook over low heat until the rutabaga is very soft. Strain the liquid and reserve. Blend the rutabaga with 1-2 tbsp rapeseed oil into a fine puree, meanwhile adding cooking liquid to get a creamy texture. Press through a fine sieve. Season with salt and 1-2 drops of chili oil.
For the cashew nuts
Roast the cashew nuts in a 200°C / 390 F hot oven on a grid covered with parchment paper until golden brown. Remove from the oven and reserve. Cut into crumbs.
For the apple
Wash and peel the apple. Carefully cut long strips from the apple using a peeler while constantly turning the apple. Trim the apple slices to get strips with a width of 1cm. Mix lemon juice with water and add the apple strips to it shortly to prevent discoloration.
For the radish
Wash the radish and remove the greens. Reserve 8 nice leaves and drain on kitchen paper. Cut the radish into wedges and half crosswise.
To serve
Using cookie cutters with 2cm diameter roll the apple strips to circles and put on radish leaves. Fill the apple circles with rutabaga puree, add a pinch of roasted cashews and 2 pieces of radish.
http://mybites.de/2012/03/rutabaga-with-cashew-nuts-apple-and-radish/

2 Comments

  • What a nice composition! I really love how you used every part of the radish and the rutabaga surly goes perfectly well with the nuts!

  • Thank you, Noémi! The radish leaves worked nice as serving plates. I think they could be used to pack or roll something in them as well. Oh, and fully roasted cashews are simply irresistible ;)

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