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.
When I cook rutabaga the evaporating scent always reminds me of peanuts. I’ve been planning to try the combination of rutabaga and peanut for a long time. Now it is rutabaga season, so I cooked a vegan soup using rutabaga and peanut butter.
If you get bored of potatoes in winter, rutabaga is a great alternative. It makes a puree very similar in consistency, although the rutabaga version is lighter due to its lower starch content. I like to add a small garlic clove to the rutabaga while cooking it over low heat, which adds a nice flavor while not overwhelming the rutabaga’s taste. Rutabaga and especially its cooking liquid always remind me of peanuts. It has the sweetness of the peanuts too, which needs some balance that can be adjusted by a fruit vinegar of your choice.