Savory Potato Nests With Dilled Beet Filling

Recipe Ingredients

5 lbs	2270g / 80oz	Potatoes - peeled, and
		Cut into 1" cubes
1 1/2 cups	219g / 7.7oz	Shredded vegan soy cheese - cheddar flavor
1/2 cup	118ml	Tofu sour cream
2 tablespoons	30ml	Dijon mustard
1 tablespoon	15ml	Prepared horseradish
1 1/4 lbs	567g / 20oz	Beets - peeled, diced small
1 1/2 cups	93g / 3.3oz	Diced onion
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Red wine vinegar
2 tablespoons	30ml	Maple syrup or brown rice syrup
2 tablespoons	30ml	Freshly-chopped dill
2 tablespoons	30ml	Freshly-snipped chives
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
		Garnishes
		Tofu sour cream
		Freshly-snipped chives

Recipe Instructions

In a large pot, place the cubed potatoes, cover with water, and bring to a boil. Reduce the heat to low and simmer for 20 minutes or until the potatoes are tender. Drain the potatoes, reserving 1 cup of the cooking liquid, and return the potatoes to the pot. Add the soy cheese, tofu sour cream, mustard, horseradish, and some of the reserved cooking liquid, and mash until smooth and creamy with a potato masher or whip with an electric mixer. Allow the mixture to cool.

Lightly oil (or spray with a light mist of oil) two non-stick cookie sheets and set aside. Place a star tip in a large pastry bag. Transfer some of the potato mixture to the pastry bag. To form each "nest": in a spiral pattern, pipe a 4-inch circle, then pipe a decorative border all around the inside edge of the circle, and leave the center empty to form a cavity to hold the filling. Chill the potato nests while preparing the filling.

In a saucepan, place the diced beets, cover with water, and bring to a boil. Reduce the heat to low and simmer for 15 to 20 minutes or until beets are tender. Drain well and set aside.

In the same saucepan, saute the onion in olive oil, for 5 to 7 minutes or until lightly browned and soft. Add the beets and saute an additional 3 minutes. Add the remaining ingredients, stir well to combine, and simmer for 3 to 4 minutes or until the sauce is reduced to a glaze on the beets. Taste and adjust seasonings as needed. Cover, remove from the heat, and set aside.

Remove the potato nests from the refrigerator and allow them to warm up for 5 minutes. Then in batches, place each of the cookie sheets under the broiler for 4 to 5 minutes to lightly brown the tops of each potato nest. Carefully fill each of the browned potato nests with the warm beet filling.

Using a spatula, transfer the nests to a large platter for service. Serve one potato nest per person. Individual servings can be garnished with a dollop of tofu sour cream and a few snipped chives, if desired.

This recipe yields 10 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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