A creative twist on traditional risotto, Curried Swede Risotto combines the earthy flavour of swede with a creamy cashew-based sauce and a hint of curry. Served with a refreshing chicory salad, this dish offers a delightful balance of flavours and textures.
Ingredients:
For the risotto:
- 1 cup cashews (soaked for 20 minutes)
- 1 swede (turnip
- 1/2 cup orange juice
- 2 teaspoons curry powder
- 1 garlic clove
- 1 inch of ginger
- 1 teaspoon nutritional yeast
- 1 tablespoon fresh mint
- 5 chives
- 1/4 leek
- 1/2 cup raisins (soaked for 15 minutes)
For the chicory salad:
- 1 red chicory
- 1 green chicory
- 1 small gem lettuce
- 2 tablespoons olive oil
- 2 teaspoons lemon juice
- Pinch of salt
Method of cooking:
Peel and chop the swede into small, even cubes.
Bring salted water to the boil in a large saucepan.
Add the swede cubes and cook until tender, about 10-15 minutes. Drain and set aside.
Drain the soaked cashews and place in a blender.
Add the orange juice, curry powder, garlic, ginger and nutritional yeast. Blend until smooth and creamy. Add a little water if necessary to achieve a smooth consistency.
Finely chop the mint, chives and leek.
Heat a little oil in a large frying pan over a medium heat.
Add the leek and cook until soft, about 3-4 minutes.
Add the cooked swede, cashew sauce, soaked raisins, chopped mint and chives. Stir to combine and heat through, about 5-7 minutes.
Season to taste with salt.
Make the chicory salad
Separate the leaves from the red chicory, green chicory and little gem lettuce. Rinse and dry well.
In a small bowl, whisk together the olive oil, lemon juice and a pinch of salt.
Toss the chicory and lettuce leaves with the dressing just before serving.
To serve
Serve the curried swede risotto hot, garnished with additional chopped herbs if desired.
Serve the chicory salad on the side.
