I vamoosed gluten a few years ago, and I’ve been VERY into potatoes ever since. Not like heaping piles of potatoes all the time, but just small amounts worked into meals here and there to give them a little umph and substance when I need a dose of comfort in my food. I try to keep them paired with veggies, so for this meal I’m mixing them with squash and serving them as cooked croquettes over watercress. I’m very happy with how this recipe came out, and the savory walnut sauce kind of puts a twinkle in my eye. So. Good.
Hope you like!
Squash-Potato Croquettes on Watercress
Two Servings | Vegan, Gluten-Free
Prep time: 1 hour | Cook and serve time: 10 min
2 small yellow squash
1 teaspoon tarragon
1/2 teaspoon salt
1/8 teaspoon of lavender
3 cloves garlic
1/4 cup quinoa
1 tablespoon olive oil
1 bunch watercress
2 medium red potatoes
Savory walnut sauce:
1/3 cup non-dairy milk
1/3 cup walnuts
1/4 cup tofu
1/2 teaspoon tarragon
1/4 teaspoon salt
2 cloves of garlic
1. Preheat oven to 350 degrees F.
2. Peel squash, then cut into 1- to 2-inch pieces, removing seeds. (Cut in half first, lengthwise, to remove seeds.)
3. Quarter potatoes.
4. Place potatoes and squash in a medium greased baking dish, and bake until soft, 30 to 40 minutes.
5. Bring 1/2 cup of water to a boil over high heat in a small saucepan. Add quinoa and reduce heat to low, then cook covered until all the water is absorbed, about 20 minutes.
6. Process all walnut cream sauce ingredients in a blender until smooth. Add extra milk if needed to reach desired consistency.
7. Mince garlic.
8. Crush lavender. You can use a pestle and mortar if you have them, or just put lavender on a cutting board and press a spoon into it, twisting back and forth. It doesn’t need to be ground into a full-on powder, but just broken up a little so it can be dispersed a little better in the croquette mixture.
7. In a large mixing bowl, combine potatoes, squash (use a strainer to press any excess water from squash if needed), quinoa, tarragon, minced garlic, crushed lavender, and salt, then mash together using a pastry cutter or fork. (You can use a food processor to get the squash and potatoes going, then stir/mash the rest in with a fork.)
8. On a piece of wax paper or parchment paper, form squash-potato mixture into 6 to 8 croquettes, 2 to 3 inches across. (Helpful hint: I found that the smaller they were, the easier they were to cook.) Three to four croquettes = one serving.
Cook and serve:
1. Heat 2 teaspoons of olive oil in a medium skillet on medium-high heat, then cook 3 to 4 croquettes until browned and crispy, 3 to 4 minutes on each side.
2. Spread half of rinsed and dried watercress on a plate, place croquettes on top, and drizzle half of walnut sauce on top.
3. Dig in!