Preparation time: 20-40 min
1 cup young lupini beans
optional* celery leaves, parsley, onion
Break the clean cauliflower into florets. Cut the kohlrabi and carrots into large pieces and cook them together with the cauliflower and lupini beans for 10 minutes in slightly salted water, and drain*.
For the topping:
1 cup cashew nuts
¾ cup water
2 cloves of garlic
few leaves of fresh parsley
1 tsp tahini
½ cup cashew nuts for topping
Soak the cashews for at least 4 hours, then drain and wash them and add them to a blender together with the rest of the ingredients. Blend until you get a smooth cream.
Do not soak the cashews you will use for the topping, only coarsely grind them.
Mix the vegetables and cream in a large bowl. Place everything into a baking tray and sprinkle the coarsely ground cashews on top. Bake at 220°C for 20 minutes.
We prepared baked potatoes with rosemary on the side, and the gratin also goes well with fresh salad.
*When cooking vegetables, you can add the above-mentioned soup vegetables, and instead of discarding the water in which you blanched the vegetables, use it as stock when making sauces, soups, etc. You can also freeze the stock in cups and defrost it when needed.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.