From a Holland Shareholder


2/3 cup rolled oats
1/2 cup cashews, finely chopped
2 Tbs whole wheat flour
2 Tbs oil
1 tsp dried rosemary, crushed
2 lbs root vegetables (carrots, parsnips, rutabagas, turnips, potatoes; scrubbed or peeled and cut into bite sized pieces)
1 medium onion, finely chopped
2 tbs cashews
2/3 cup milk
1 1/4 cup vegetable broth
2 Tbs flour
1 tsp dried rosemary, crushed
salt and freshly ground black pepper to taste

1. Combine oats, cashews, whole wheat flour, oil, and rosemary in a medium bowl to form a crumb topping and set aside.

2. Steam the root vegetables until they’re just tender, about 10-12 minutes. Reserve the steaming water for stock. Transfer the vegetables to lightly oiled 2 quart baking dish.

3. Saute’ the onion in a bit of oil until soft, about 4-5 minutes. Add the cashews and lightly brown for 3-4 minutes. Stir in the milk and vegetable broth. In a cup mix flour and a little milk to make a smooth paste. Stir into the saucepan, add rosemary, and bring to a boil and simmer until thickened, stirring constantly. Season with salt and pepper. Puree until smooth and pour over the steamed vegetables, then sprinkle with the topping. Bake at 375F for 30 minutes.

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