Preparation time: 40+ min
1 small cauliflower
1 small broccoli
2 big handfuls of Swiss chard
pinch of nutmeg
Add lentil ragu with a thicker consistency to a ceramic pan. Cut cauliflower and broccoli into florets and quickly blanch them*. Blanch Swiss chard as well. Neatly place the vegetables on ragu. Sprinkle nutmeg on top of the chard and spread the carrot puree (you may also make pumpkin puree) on top. Preheat the oven to 200°C. Bake until the puree is slightly done.
*Save the water in which you blanched the vegetables. You can use it later as stock.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.