Potato Noodles with Lemon Dill Alfredo

Name: Potato Noodles with Lemon Dill Alfredo
Yield: 2 servings
Cuisine: American
Ingredients: 2 Russet or Yukon potatoes (spiralized); 3 tbs oil; 1/2 cup almonds (soaked for an hour in hot water); juice of one lemon; 34 dill frond (chopped); to taste salt, pepper, garlic powder (or minced garlic); 4 kale leaves (stemmed and roughly chopped); 1/4 cup veggie broth (I use better than bullion)

The Presumptous Pepita @cook_9945102

East Bay Area, CA

My dear friend is Gluten Free so I really try to make delicious things for her. We both loved this. Its tangy but also really smooth.

The Presumptous Pepita @cook_9945102

East Bay Area, CA

My dear friend is Gluten Free so I really try to make delicious things for her. We both loved this. Its tangy but also really smooth.

Saved

Ingredients

2 servings

2Russet or Yukon potatoes (spiralized)
3 tbsoil
1/2 cupalmonds (soaked for an hour in hot water)
juice of one lemon
34dill frond (chopped)
to tastesalt, pepper, garlic powder (or minced garlic)
4kale leaves (stemmed and roughly chopped)
1/4 cupveggie broth (I use better than bullion)

Saved

Steps

1

Preheat oven to 350F
2

Spiralize the potatoes and put on a greased cookie sheet and drizzle 1 tbs of oil (then toss to distribute) bake for 20 minutes
3

Sauté kale in a small pot on medium low with veggie broth
4

In the mean time, blend together almonds, lemon juice, salt, pepper, garlic powder or minced garlic, and 2 tbs oil.
5

Chop dill and put 3/4 of it in the alfredo (after the sauce is done mixing or else you will have green sauce)
6

Once everything is done, fold the sauce into the potatoes and serve with kale on the side. Top with the remaining dill! Enjoy!