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.
KEYS TO SUCCESS
• 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.