- 500g of waxy potatoes
- 60g of nuts (cashew nut, hazelnut, pine kernel, or whatever you like)
- 1 table spoon of olive oil
- ~200ml of vegetable broth (depends on how juicy you like it, just try out what works for you. If it looks like you used too few, just add some more.)
- 2 big carrots
- 1 rather small broccoli floret
- salt and pepper
- 2 table spoons of frozen herbs, e.g. the Italian kind (but feel encouraged to use fresh herbs if is the right season)
- 80g of old, alpine cheese
Recipe taken (and modified by us) from Angelika Ilies in: Monika Greiner: Handtaschenkochbuch. Vegetarisch. Gräfe und Unzer Verlag. München, 2012.