vegetable wedges with creamy dill and cashew sauce

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
5 medium carrots - cut into thick wedges
2 large beets - tops discarded and cut into thick wedges
1/8 cup lemon juice
3 heaping tablespoons of cashew butter
3 tablespoons extra virgin olive oil
1/4 cup water
1 teaspoon curry powder
1/4 cup fresh dill or 2 tablespoons dried
salt
pepper

steps:
1.  steam the carrot and beet wedges in a steaming basket until tender, roughly 15 - 20 minutes.  drain and place in a bowl to cool.

2.  in another bowl, mix together the lemon juice, cashew butter, olive oil, and water.  add curry powder and dill.  season to taste with salt and pepper.

3.  pour over the carrot and beet wedges and add additional fresh dill to garnish.  serve at any temperature.

- goop, january 2011