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.
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.
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 😉