Vegetables with nut sauce

1 serving


Spinach, beetroot tops, nettles, wild-growing asparagus, from which hard parts of stems are removed, are carefully sorted, washed and seasoned in a small amount of boiling water, then squeezed and chopped. White cabbage is chopped and boiled. Green beans are cleaned from veins, the tips are broken, roughly chopped and also boiled. Potatoes and beetroot are cooked in peel, peeled and sliced. The eggplant with the skin is diced and boiled. The phali kejera is peeled, thinly sliced, the leaves and stems finely chopped. Cauliflower is boiled, cooled and divided into small stoves. The red beans, previously soaked, are boiled and kneaded a little.