I have about 10 seconds to write this post before my husband kicks me off the computer so we can watch an episode of Breaking Bad together. (Side note, if you have not seen this show you should give it a try. Intense but good!)
Okay, so that already took 10 seconds. Yikes. Here is the deal. We have been harvesting a ton of potatoes recently.
Ahhh potatoes. Love them!
Anyway, I wanted to make potato pancakes so that I could use them as a vehicle to smother them in this awesome roasted red pepper and cashew sauce.
Dinner was potato pancakes, roasted brussels sprouts (again!) and roasted red pepper and cashew sauce. The sauce is amazing!
We are full and ready to watch Breaking Bad.
Roasted Red Pepper and Cashew Sauce:
3 red bell peppers, roasted
1 large yellow onion, peeled, quartered, and roasted
3 cloves of garlic, skin still on, roasted
1/2 cup cashews
1 tbs miso paste (if you don’t have miso you can omit this but it does add a nice creaminess.)
a few dashes of extra virgin olive oil
salt and pepper to taste
Preheat oven to 400.
Toss whole peppers, quartered onion, and whole garlic cloves (in skin) in a little olive oil. Place on a baking sheet and roast for about 20-30 minutes, or until vegetables are browned. Turn veggies once during cooking process.
Remove from oven and let cool slightly. Remove seeds from pepper and place them in a food processor. Squeeze garlic out of its skin into the food processor. Add onion and all other ingredients. Process until smooth.
Enjoy on some potato pancakes like we did. Recipe for my potato pancakes can be found here. We omitted the rosemary for tonights version.
Off to hang with these guys.