4 tablespoons of olive oil
2 medium onions, chopped
2 cloves of garlic, minced
1 quart of water
1 1/2 teaspoons of salt
1 teaspoon of dried thyme
1 pinch of black pepper
4 medium carrots, peeled and sliced
4 medium potatoes, peeled and cubed
2 cups of green beans, trimmed
1 large bell pepper, cut into thin strips
5 cups of shredded cabbage
1 small head of cauliflower, separated into florets
1/2 pound of tomatoes, peeled and chopped
For the walnut sauce:
2 slices of white bread, without crust
1 cup of walnuts
salt and black pepper to taste
3/4 cup of milk
4 tablespoons of olive oil
2 medium onions, chopped
2 cloves of garlic, minced
1 quart of water
1 1/2 teaspoons of salt
1 teaspoon of dried thyme
1 pinch of black pepper
4 medium carrots, peeled and sliced
4 medium potatoes, peeled and cubed
2 cups of green beans, trimmed
1 large bell pepper, cut into thin strips
5 cups of shredded cabbage
1 small head of cauliflower, separated into florets
1/2 pound of tomatoes, peeled and chopped
For the walnut sauce:
2 slices of white bread, without crust
1 cup of walnuts
salt and black pepper to taste
3/4 cup of milk
In a large skillet, sauté the onion and garlic in olive oil for 3 minutes
Add water, salt, thyme, and black pepper
Bring to a boil, then reduce heat and simmer
Pour the liquid over the vegetables arranged in a baking dish
Cover with aluminum foil and bake at moderate temperature (180°C) for 60-90 minutes, or until the vegetables are tender and the liquid has been absorbed
Prepare the walnut sauce: soak the bread in enough water to cover it, then squeeze out excess water
Blend the bread and walnuts together in a processor until smooth
Add salt, black pepper, and half of the milk
Blend until well combined
Gradually add the remaining milk, blending until a thick and creamy sauce forms
Serve the walnut sauce over the vegetables, either hot or cold.
