Another Christmas Eve Recipe because Christmas is time to enjoy food and coziness. This is a great Side to many winter dishes. I love it because it brings the natural sweetness of the roots and the rich creamy texture from the cashews in in the cream. It’s perfect to enjoy with out Christmas Roast or even some veggie burger patties. Leftovers are just amazing and so yummy!
Enjoy every bite of this recipe like a hug in the soul!
WHAT YOU WILL NEED:
- 1 kg Diverse Roots(I used navet, beets, carrots, onions, sasifis and topinambour)
- 300ml vegan cream
- 300ml any plant milk
- 1 tablespoon potato or corn starch
- ½ teaspoon nutritional yeast
- Pinch of grated nutmeg
- 1 tablespoon of olive oil
- Juice from 1 lemon;
- 1 teaspoon salt
- Black pepper
- 2 tablespoons flax and pumpkin seeds, grounded;
Peel and dice all the root vegetables;
Dispose the chopped roots over a baking tray with a drizzle of olive oil, pinch of salt and juice from 1 lemon;
Roast it at 200°C for about 40 minutes;
Mix the vegan cream + plant milk + corn starch + nutritional yeast, nutmeg and salt in a sauce pan and bring it to a quick boil;
Pour the Cream over the roasted vegetables and bake and top It with the mix of flax and pumpkin seeds and bake it for about 30-40 minutes at 180°C.
Put everything in a baking tray with a drizzle of olive oil and a pinch of salt and roast for about 30 minutes at 180°C
It’s a great side dish to your Christmas Roast or with any other winter recipe.
This is one great recipe for frozing. You can freeze for up to 3 months or keep it in the fridge for 3-5 days.