Roasted carrots, celery, and cashew

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  • Celery (stalk and leaves): 1 rod
  • Carrots: 750 g
  • Onion: 1 unit
  • Garlic: 2 teeth
  • Cashew neutral: 125 g
  • Breadcrumbs: 150 g
  • Tahini: 1 tablespoon
  • Cumin: 1 1/2 teaspoon
  • Lemon juice: 1/2 lemon
  • Olive oil: qb
  • Salt: qb
  • Pepper: qb


Grind the cashew.

Cook in water with salt, carrot and celery.

Book the liquid and reduce the vegetables, mashed.

Cook the onion in the olive oil and garlic until golden.

Add the potatoes, onions and garlic sauteed and the remaining ingredients and stir.

Add 100 ml of water for cooking the vegetables and season with salt and pepper.

Put in the oven to 200 for 1 hour, covered with a sheet of aluminum.

Remove the foil and leave in the oven for a further 10 minutes.

Remove from the heat and let rest 10 minutes before desenformar.

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