Angry Red Planet

1 1/3 cups beets
1 cup carrots
1 cup yellow onion
2 cups potato
2 tablespoons raw Spanish peanuts (per person)
1/4 cup sharp cheddar cheese (per person), cut into ¼” cubes
1 1/2 tablespoons safflower oil
very small pinch of cayenne
sea salt to taste
Serve vegetables over brown rice.  Top with 1/4 inch cubes of cheese.

Lightly roast the peanuts on low heat in a pan with thick bottom.

Cut the beets quite thin – about 1/16 inch thick by 5/8 inch.  Cut the carrots about 1/8 inch thick and in half rounds or quarters depending on how big the carrot is.  Cut onions in pieces about 5/8” by 5/8”,

Sauté the beets in oil on medium heat for 15-20 minutes while you cut the other veggies.  Add a few tablespoons of water to the beets to keep them from sticking and cover pan with a lid.  When they start to get soft, add the carrots and let them cook until they begin to soften, about 8-10 minutes.  Add the onions and cook a few more minutes.  Add the potatoes and boiling water to cover all the vegetables.  Cook with a lid on the pan over medium high heat for 45 minutes or so.  Stir and add water as necessary to keep from sticking and to create a creamy and saucy consistency.

When vegetables are soft add salt and a tiny bit of cayenne.  The cayenne should be a very subtle flavor rather than spicy hot.  Add salt to taste.  Add roasted peanuts just before serving and top with cubes of cheese.

•    Nuts burn easily so roast them on low heat and stir frequently.
•    Boil a teakettle of water and keep it handy to add to the ARP while it is cooking.
Cut each kind of vegetable about the same size to give them a similar cooking time.  It will also help the meal blend together better.

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