Dauphinoise Potatoes with Apple and Parsnip

Ingredients:

• 500g baking potatotes
• 2-3 large parsnips
• 2 large apples (cored)
• 1 leek
• 1-2 red onion
• 2-3 sprigs fresh rosemary
• Supergreens Superkraut
• Salt and pepper

Creamy sauce ingredients:

• 200g cashews
• 1 large garlic clove
• 1 Tbsp lemon juice
• ½ cup dairy free milk
• ½ cup nutritional yeast
• 1 heaped tsp tapioca starch
• 1 veg stock cube (check if vegan)
• Salt and pepper
• Hot water to top up to 1 litre of sauce

Method:

1. Preheat oven to 180ºC.
2. Place your cashews in a bowl and cover with boiling water.
3. Using a mandolin or cutting carefully with a knife, thinly slice your potatoes, parsnips, apples, onion and leek.
4. Place the potatoes into a separate bowl, cover with boiling water and leave to soak – the potatoes take longer to cook, so blanching them beforehand is essential to all of the mixture cooking evenly.
5. Drain and rinse the cashews after they have been soaking about 20 minutes. Place them in a high speed blender with the garlic, lemon juice, milk, nutritional yeast, tapioca starch, veg stock cube, salt and pepper. Blend to a smooth and creamy consistency.
6. Transfer the creamy sauce mixture to a large measuring jug and top up with hot water until you have 1 litre of sauce.
7. Drain the potatoes and start assembling the dauphinoise.
8. Place a thin layer of potatoes across the bottom of your baking dish. Follow with a layer of leek, onion, a grinding of black pepper and a light scattering of finely chopped rosemary leaves.
9. Next pour on some creamy sauce to cover the potatoes and add a layer of apple, leek, onion, pepper and rosemary.
10. Pour on more creamy sauce to cover the layer of apples and continue to add a layer of parsnip. Continue adding layers of veg slices and sauce until the baking dish is nearly full.
11. Make sure to finish the top layer with a layer of potatoes or parsnips and a light covering of sauce.
12. Scatter over some sprigs of rosemary and season with salt and pepper.
13. Bake in the preheated oven for 45-60 minutes until the veg slices can be easily pierced through with a sharp knife. The sauce should be hot and bubbling and the top layer should turn lightly golden and crispy around the edges.
14. Serve with a good helping of Supergreens Superkraut. This rich creamy sauce and the sweetness from the parsnip and apple pair very well with Supergreens Superkraut for a wonderful taste sensation!