The wasabi Cavi-art is great with different types of potato dishes. Here we made a mashed potato mixture covered with roasted root veggies, a black lentil garnish, pea sauce and topped off with wasabi Cavi-art.
– 9-10 potatoes
– 4 cups water
– 1 vegetable bouillon cube
– 2/3 cup soy or cashew cream
– 1/2-1 tsp sea salt
– 1 pinch white pepper
– 2 tbsp margarine
– 5 spring onions, white part finely chopped
– 1 cup green peas
– 1 cup water from cooked potatoes
– 1 clove of garlic, finely chopped
– 1/2 tsp sea salt
– 1 tsp cornstarch or other thickener diluted in 1 tbsp water
– 7 carrots
– 4 parsnips
– 1 tsp sea salt
– 2 tbsp chopped fresh dill
– 1/2 cup black lentils
– 1 tbsp vegetable oil
– 1 pinch sea salt
– 1 pinch grated lemon peel
– 3 tbsp wasabi Cavi-art
– 3 tbsp chopped chives
Peel the potatoes and cut them in thick slices. Boil the potato slices in water with salt and the bouillon cube. Pour out the water when the potato slices start to soften, reserve 1 cup potato broth for the sauce.
Put the potato slices with the cream and salt in a pot on low heat, stirring the mixture. Remove from heat when the potato mixture is soft and mash it coarsely. Mix in the margarine, white pepper and more salt if needed.
Bring the peas to a boil in the potato broth and chopped garlic. Whisk in the thickener so the sauce thickens.
Peel carrots and parsnips. Cut lengthwise into strips. Mix with some vegetable oil and salt in a baking dish. Bake 15-20 minutes at 350 degrees F.
Add fresh, chopped dill.
Cook lentils until soft, drain. Mix with the oil, salt and lemon peel in a baking dish. Bake until lentils are crispy.
Put the mashed potato in a cup rinsed with cold water and turn it onto a plate. Put a large spoonful of wasabi Cavi-art on top of the puck-shaped potato mixture. Add the root vegetables, pea sauce, lentils and chives.
Makes 4 servings