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Vegetables In Creamy Almond Sauce
Traditional Holiday Veggies In A Lightly Curried Almond Sauce
Recipe courtesy Olivia Sinton, an excellent vegetarian cook from Fairfield, IA
This rich vegetable recipe is firmly in the holiday veggie tradition, with green beens, butternut squash, asparagus and zucchini combined in a lightly curried almond sauce.
The almond sauce can be prepared ahead, and the rest of the recipe comes together quickly on the stove top.
A vegetable dish like this is usually served over rice, which isn't a part of traditional Thanksgiving feasts. But vegetarians are free to have whatever they want at holiday meals!
4 - 6 servings: You'll need a heavy weight, wide, shallow sauté pan for this recipe, and a blender to purée the almonds.
Almond Sauce Ingredients:
- 1/3 cup almonds soaked overnight
- 1 cup of chopped fennel or celery
- 1 tsp mild curry powder
- 1-2 Tbsp oil or ghee
- 1/2 cup boiling water
Almond Sauce Directions:
- Strain off soaking water from almonds and discard the water
- Put almonds into a bowl and cover with boiling water and leave for 5 minutes
- Remove the skins from almonds and put the blanched almonds into a blender
- Add 1/2 cup of hot water and pulse several times, until smooth. Leave in the blender
- Heat oil or ghee and curry powder on medium-low for 1-2 minutes
- Add chopped fennel or celery, and sauté for a few more minutes
- Turn the heat up to medium-high, fry the spices in the oil until fragrant, about 1 minute
- Cover with boiling water and cook until tender and most of the liquid has dried up
- Add to the almond cream in the blender and blend until smooth and creamy
Vegetable Suggestions:
- 1 cup diced carrots
- 1 cup sliced green beans
- 12-14 stalks of asparagus
- 1 medium zucchini
Vegetable Directions:
- Cut tips off asparagus and set aside. Cut remaining stems into 1 1/2 inch pieces
- Cut zucchini into quarters lengthwise then holding quarters together slice into thin slices
- Add a small amount of boiling water to a wide bottomed pan and put in the carrots and green beans. Cover and cook for about 3 minutes, adding more water as needed
- Next add the asparagus stems, with a bit more hot water, and cook for 1 minute or so before adding the asparagus tips and sliced zucchini
- Cook for 3 more minutes. The veggies should be almost but not quite cooked, and all the water gone
- Turn off heat, and let the veggies sit covered for a few minutes. They will finish cooking in their own heat
- Stir in almond sauce and serve with basmati rice or use as a filling for crepes
