Vegetables in nut sauce

4 servings

60 minutes

The recipe is taken from the book "Purmarili. Georgian cuisine dishes" by Elena Kiladze.

Energy value per serving

• Calories: 224.4
• Proteins: 7.2g
• Fats: 17.1g
• Carbohydrates: 13g

Ingredients

• Spinach: 100 g
• White cabbage: 150 g
• Beet: 50 g
• Cauliflower: 150 g
• Leek: 50 g
• Walnuts: 100 g
• Garlic: 3 clove
• Coriander: 3 sprig
• Ground red pepper: 0.3 tsp
• Khmeli-suneli: 1 tsp
• Red wine vinegar: 1 tbsp
• Pomegranate seeds: 0.5 glass
• Salt: to taste

Cooking steps

1. Prepare the vegetables: boil the cabbage, sauté the spinach, drain and squeeze out the water, boil and peel the beet.

   Required ingredients:

   • White cabbage: 150 g
   • Spinach: 100 g
   • Beet: 50 g
   • Cauliflower: 150 g

2. Pass all vegetables through a meat grinder or chop them very finely with a knife.

   Required ingredients:

   • White cabbage: 150 g
   • Spinach: 100 g
   • Beet: 50 g
   • Cauliflower: 150 g

3. Pass walnuts through a meat grinder, add crushed garlic, ground red pepper, khmeli-suneli, finely chopped cilantro, and vinegar.

   Required ingredients:

   • Walnuts: 100 g
   • Garlic: 3 cloves
   • Ground red pepper: 0.3 teaspoon
   • Khmeli-suneli: 1 teaspoon
   • Coriander: 3 sprigs
   • Red wine vinegar: 1 tablespoon

4. Salt the mixture to taste, mix thoroughly, and combine with the prepared vegetables. Optionally, add pomegranate seeds.

   Required ingredients:

   • Salt:  to taste
   • Pomegranate seeds: 0.5 glass