Son of Mr Green Genes - Serpentone with broccoli, cabbage and green beans

I already told you I love artichokes and I can't find them here in Poland. But I got something that has a very similar taste: topinambour. It's the tuber of a sunflower variety and one of its names is also Jerusalem Artichoke.
Today we can make a vegan serpentone with its help!


Yield: 4 servings

Dough

• 200gr Manitoba flour
• water
• oil
• some salt

Stuffing

• 200gr broccoli, boiled in salted water and stir fried with oil and garlic
• 200gr cabbage, cut in slices (julienne) and treated as above
• 150 green beans, boiled in salted water and stir fried with some oil (and onion, if you feel like)
• 300gr topinambour, boiled in salted water (and peeled)

Size of the pasta sheet: 15x6cm. Topinambour paste first, then the other vegetables.

Grease a baking tin with oil, then put the serpentone and some water. I added some beer, too.
Cook for 15-20 minutes at 200°C, or until it starts to brown.
Then, cover with a pesto made with extra-virgin olive oil, garlic, dill and roasted cashew nuts.