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Sweet potato and chilli plant-based dauphinoise with pumpkin alguashte
Serves 6 Starters and mains
Ingredients
- 2tbsp olive oil
- 1 large red onion, finely sliced
- ½tsp salt
- 4 garlic cloves, crushed
- 500g sweet potatoes, washed and sliced into 2mm rounds
- 400g potatoes such as alouettes, washed and sliced into 2mm rounds
- 200g cashew nuts, soaked for at least 1 hour in hot water, then well rinsed
- 1tsp dried chilli flakes
- 3tbsp nutritional yeast
- grilled purple sprouting broccoli, to serve
For the pumpkin alguashte
- 100g pumpkin seeds
- ½tsp dried chilli flakes
- ½tsp smoked salt
Method
Preheat the oven to 200C/180C F/Gas 6. Heat the oil in a large pan and when hot add the onion and salt. Cook over a low heat for around 10 minutes until soft, but not brown. Add the garlic and cook for a further minute. Add the sweet potatoes and potatoes to the pan with 400ml water and bring to a simmer, then cook for around 10 minutes.
Meanwhile, blend the cashews with 400ml water in a food processor or blender for 30 seconds to make a cream. Pour the cashew cream into the pan with the potatoes and add the chilli flakes and nutritional yeast. Simmer for 5 more minutes until the potatoes are soft.
Tumble the cooked potatoes and creamy sauce together into a medium roasting tin with reasonably high sides. Make the top layer of potatoes quite neat, then put the tin in the oven to bake for 20 minutesor until the top layer of potatoes is golden brown.
To make the alguashte, put a small saucepan over a medium heat. Add the pumpkin seeds and toast until they start to pop. Once toasted, transfer the seeds to a pestle and mortar with the chilli and salt and grind everything into a dust.
Remove the potatoes from the oven and leave them to sit for a few minutes to cool a little. Sprinkle the alguashte over the hot dauphinoise and serve with the purple sprouting broccoli.
This recipe is from the May 2022 issue of Food and Travel. To subscribe today, click here.
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