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This healthy, fast and easy to make vegetable purree is a great side dish or appetizer bake for a family dinner or dinner party. Use your food processor to introduce healthy vegetables to your kid's meals. This vegetarian recipe serves 4.
INGREDIENTS:
2 oz. saltless cashews
3 cups canned artichokes, drained
1 can cream of potato soup
3 fl.oz. half and half cream
½ onion, finely chopped
1 tbsp. Fresh parsley, finely chopped
METHOD:
Preheat oven to 400 F (200 C). In an ovenproof dish, combine artichokes, potato soup, half and half cream, onion and parsley. Bake for 25 minutes until bubbling.
Toss on cashews. Bake for 5 minutes until going golden. Serve hot as a side dish to grilled meats or as a meatless meal by adding a hearty salad and soft rolls.
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