Right now I’m doing lots of winter vegetables and you can look forward to a very good Baked Quinoa Recipe (yea, gluten-free folks) as well as a Beets with Blood Orange, Kalamata Olives, and Balsamic to be featured here in the next few posts. Anyways, I got the idea for this recipe from a Sweet Potato and Mashed Potato Swirl Thanksgiving recipe that stuck in my head from a few years back. So when I had carrots in the fridge, potatoes in a bag on the counter, and cashews in the food processor on Friday night, the color of the two got me thinking. Oh, and a baby next door, which may have had the brain on baby food (carrots served smashed, do we automatically go to baby food?)! This veggie side has a bit of a sweet taste and you can even garnish the top with some brown sugar. Serving this with ham on a holiday could really work or even Turkey.
I asked John if he thought the photo made this dish look unappealing? It took him about 30 seconds to answer, so yes, the photo isn’t a great one for selling the dish. If you used a pastry bag (outlined below) and swirled the potatoes and carrots that way, it would however, look great!
TIP #1: Grow Rosemary in your yard or in a pot and then you will always have it as a go to fresh spice.
TIP #2: Have Jane’s Krazy Mixed-Up Seasonings in your pantry and you can always dice up red skin potatoes and roast them in the oven with just butter and Krazy Jane’s. It’s a classic Ohio, quick dish (check Safeway for the seasoning).
Smashed Cashew Carrot & Potato Swirl Recipe