This is a spicy, chewy, and creamy meal as a side dish or just by itself!
Plat aux épinards et pommes de terre (French)
Serves 6
Preheat the oven to 350F (175C)
organic spinach
organic baking potatoes, peeled or not, thinly sliced
olive oil
organic cashews
roasted organic garlic cloves
1 organic vegetable stock cube or 1 cup (240 ml) broth
1 tsp. (5 g) Dijon mustard
1 Tbs. (5 g) dairy-free cheese or Parmesan cheese
1 cup (240 ml) organic almond milk
garnish with parsley
1. Place the cashews in a bowl and cover with boiling water for 15 minutes. Drain the water.
2. Place the spinach in a colander and pour some boiling water over it.
3. Place the sliced potatoes in a pan over medium heat, cover with water, and bring to a boil.
4. Reduce the heat and simmer for about 10 minutes. Drain the water.
5. Place the cashews in a blender with the remaining sauce ingredients. Pulse until smooth and creamy.
6. Place a think layer of potatoes across the bottom of a baking dish.
7. Add a handful of spinach and a spoon of sauce to cover.
8. Continue to layer with the final layer are potatoes.
9. Sprinkle with the cheese and some oil.
10. Cover with foil and bake 40 minutes.
11. Remove the foil and turn the oven to 400F (200C).
12. Back another 10 minutes until golden brown and the potatoes are cooked.
13. Garnish with parsley.
