Deep Fried Peanut Puree with Blood Orange Bourbon Sauce (VEG RECIPE)

[bholus10]

Step 16:






Bisect and seed the tomatoes. If you would prefer to use larger

tomatoes (please do, prepping this many of the little guys is a pain), I recommend some form of roma.

[bholus10]

Step 17:



Saute the onions and tomatoes until the onions start
to become translucent.Dilute the peanut ****er with about
1/4 cup of water and add to the onions and tomatoes. Stir to combine,
and simmer 2-3 minutes.

[bholus10]

Step 18:




Add the spinach. Don't worry, it'll shrink quite a bit.
Cook until spinach attains desired doneness, in my case, 4-5 minutes.

[bholus10]

Step 19:








Plate:

[bholus10]

Step 20:


cooking image 21The peanut puree was a bit difficult to work
with, but fried up beautifully: crunchy on the outside, soft and
creamy on the inside. The blood orange sauce gave the dish a more
refined peanut ****er and jelly feel, while eating the puree with some spinach was a much more savory (and equally tasty) experience.