Steamed Potato Florentine
Steamed Potato Florentine
By Chef Katie Mae
Makes 2 servings | Ready in 20 minutes, not including soak time | Stores 5 days in fridge
INGREDIENTS
- ½ cup cashews*
- ½ cup water
- 2 tablespoons nutritional yeast
- 1 lemon, juiced
- 1 teaspoon garlic granules
- ½ teaspoon crushed red pepper flakes (optional)
- 1½ cups basil leaves, loosely packed
- 1 cup parsley leaves, loosely packed
- 3 Yukon Gold potatoes, sliced in rounds (about 1 pound)
- 3 cups spinach, chopped
DIRECTIONS
- Add cashews, water, nutritional yeast, lemon juice, garlic, and red pepper flakes to a blender. Blend until smooth.
- Add fresh basil and parsley, and pulse a few times until they are finely chopped. You should see tiny pieces of herbs and the sauce should have a light green color.
- Pour the sauce into a small saucepan. Bring the sauce to a simmer over low-medium heat, stirring occasionally.
- In a medium-size pot, add a steamer basket and 1 to 2 inches of water (water shouldn’t go above the basket). Place over medium heat and bring water to a boil. Add potato rounds and steam for 8 minutes, or until the potatoes are just 2 minutes from being fully cooked.
- Add the spinach and steam for 2 more minutes. Transfer the potatoes and spinach to individual plates. Top with the warm herb sauce.
CHEF’S NOTES
Soaking the cashews ahead of time makes them creamier in this recipe. However, there’s no need to soak the cashews ahead of time when using a high-powered blender.
If you’d like a prettier presentation, cook the potatoes fully by themselves, transfer them to a plate and then cook the spinach separately. Layer the potatoes, spinach and sauce to create your desired look.
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