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Title : Cheesy Potato Asparagus Blossoms (vegan, gluten-free)
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Cheesy Potato Asparagus Blossoms (vegan, gluten-free)

Last week was brainstormed for holiday dishes, and I was imagining layers of potato, cheese and asparagus. A casserole of all kinds. Now, I love a good pot of vegetable origin, but the truth is that rarely do that kind of dishes. Since the publication of a casserole would be a little out of character for me, I found something a little lighter, and, I dare say, cuter.

I mean, nothing says spring quite like a cup of flowers made from potatoes, filled with cheese sauce creamy soy and asparagus, I'm right? I can not stand how cute they are, and I bet your guests will not. That is, until you try, then all those delicate oohs and ahhs will become secondary furtive glances and struggling to get the latest on the plate before Aunt Beatrice ago.

These small potato tulips are like a single serving au gratin casserole potato in an edible bowl, garnished with asparagus really give that touch spring. Once you have your cheese sauce mixed up, they are actually quite easy to assemble, and are baked in a muffin tin regular size, until the potato slices are golden brown and crisp.

be outside casseroles, and impress your guests with these little cheesy potato flowers.

potato with cheese Asparagus Flores

Inspired by this recipe

ago 12

Ingredients:

• 1 lot of my sauce favorite cheese less chili powder, pepper and cumin (or used This one ) See notes for free nut substitutions
• 1 large potato organic red, scrubbed and cut as thin as possible (using a mandolin)
• 1 very small yellow onion, thinly sliced
• 10 stems of asparagus, washed clean and cut into 1-inch pieces
• sea salt
• optional: 1/4 cup grated cheese vegetarian, I like Daiya farm Block
• a little oil to grease the muffin tin

Instructions:

1. Preheat oven to 400 degrees F. Spread the potato slices on a cutting board and lightly salt them with sea salt. Oil your muffin pan, and arrange slices around each well. I did a couple of different ways. For some, I put the whole slices around the edge and then hit one in the middle. For other Pulled a whole slice in the bottom and then cut the remaining slices in half and arranged the long sides. Play around with it and see what you like.

2. Spoon into a more or less tablespoon cheese sauce. Then add a slice of onion, another thin layer of sauce, then another slice of potato, and a small portion of sauce ... for a layered effect. Another alternative is rationed in 2 tablespoons of sauce and add a slice of onion. Add a pinch of grated vegan cheese, if using. Bake for 10 minutes.

3. After 10 minutes, remove from oven and add about 4-5 pieces of asparagus, and a small pinch of cheese cubes, if desired. Return to oven and bake another 15 minutes, after checking 10. Remove when the potatoes are lightly browned and crisp. Let stand for 5 minutes. Carefully use a fork to gently loosen the edges and collect the cups of the tray. They are a little fragile, but have made me 3 lots and most of them stayed together very well, only had one or two pieces fall into it.

Notes: For a cheese sauce soy free home nut, try Anja or Susan . They use cauliflower as a base, and they are delicious!

Source: feedingyourbeauty.com

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