Potato boats on a bed of kohlrabi and sugar snap peas

Ingredients for 4 servings:

• 6 large waxy potatoes
• 1 handful of cashew nuts
• 4 tbsp olive oil
• 4 sprigs of parsley
• 1 garlic clove(s)
• 2 tbsp lemon juice
• 3 pieces kohlrabi
• 150 g sugar snap peas
• 2 tbsp, heaped sour cream, vegan (Sojananda)
• 1 tbsp, heaped spring onion(s)
• Salt and pepper, black from the mill
• Chili, from the mill

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Vegan

Peel the potatoes and halve them lengthwise. Boil in plenty of salted water until almost tender. In the meantime, puree the olive oil with the parsley, garlic, salt, pepper, and lemon juice using a hand blender to make a pesto. Drain the potatoes and lightly scoop out the insides of the potato halves using a teaspoon. Place the resulting potato mixture in a bowl and roughly mash with a fork. Mix with the cashew nuts and parsley mixture. Season to taste. Fill the scooped-out potato halves with this mixture and place on a baking sheet lined with baking paper. Drizzle with a little olive oil. Set aside briefly. Peel and dice the kohlrabi, add to the boiling salted water, and cook for 2 minutes. Wash the mangetout and cut into thirds. After the two minutes, add them to the kohlrabi in the salted water and cook for another 2 minutes, until cooked through but still firm to the bite. Drain, return the vegetables to the pot, and mix with the vegan sour cream. Season with salt and chili. Finely slice the spring onions and sprinkle them on top. Cover and let stand on the turned-off stovetop to keep warm. Bake the stuffed potato halves in a preheated oven at 200 degrees Celsius on the middle rack for 10 minutes. Turn on the broiler for the last 2-3 minutes to lightly brown the filling. Arrange the vegetables on warmed plates and place the potato boats on top.