Summary

Ingredients

• 6 large potatoes, waxy
• 1 handful cashew nuts
• 4 tablespoon olive oil
• 4 stalks parsley
• 1 clove garlic
• 2 tablespoon lemon juice
• 3 piece (s) kohlrabi
• 150 g suar snap peas
• 2 tablespoon, heaped sour cream, vegan (Sojananda)
• 1 tablespoon, heaped spring onion (s)
• Salt and pepper, black from the mill
• Chilli, from the mill

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Instructions

1. Peel the potatoes and cut in half lengthways. Cook in enough salted water until they are almost done.
2. In the meantime, puree the olive oil with parsley, garlic, salt, pepper and lemon juice with a blender to make a pesto.
3. Drain the potatoes and lightly scoop out the potato halves with a teaspoon. Put the resulting potato mixture in a bowl and coarsely mash it with a fork and mix it with the cashew nuts and parsley mixture. To taste. Fill the hollowed out potato halves with this mixture and place on a baking sheet lined with baking paper. Drizzle with a little olive oil. Put aside for a moment.
4. Peel and dice the kohlrabi, add to the boiling salted water and cook for 2 minutes - wash the sugar peas and cut into three parts and after the two minutes add to the kohlrabi in the salted water and cook for another 2 minutes until everything is cooked, but is still firm to the bite.
5. Strain, put the vegetables back in the pot and mix with the vegan sour cream. Season with salt and chilli. Cut the spring onions into very fine rings and sprinkle over them. Let stand covered on the switched off hotplate to keep warm.
6. Bake the filled potato halves in the preheated oven at 200 degrees on the middle rack for 10 minutes. Switch on the grill in the last 2-3 minutes so that the filling browns slightly.
7. Arrange the vegetables on preheated plates and place the potato boats on them.