Topinambur-vegetable pan

Name: Topinambur-vegetable pan
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Jerusalem artichoke (9-10 pieces); 500 g Carrots (8 pieces); 2 small leeks (leek; 400 g); 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 ml Vegetable broth (instant); 3 Stem(s) Parsley; 1/2 bunch Chives; 150 g Herbs crème fraîche; 100 g Sunflower seeds

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Jerusalem artichoke (9-10 pieces)
500 g Carrots (8 pieces)
2 small leeks (leek; 400 g)
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 ml Vegetable broth (instant)
3 Stem(s) Parsley
1/2 bunch Chives
150 g Herbs crème fraîche
100 g Sunflower seeds

Directions

1
Peel, wash and cut the Jerusalem artichokes and carrots into large pieces. Clean, wash and cut leek into rings. Heat the lard. Fry the prepared vegetables for 10 minutes, turning them over.
2
Season with salt and pepper. Deglaze with broth and cook covered for another 10 minutes. Wash and chop the herbs. Mix with herbs crème fraîche. Roast sunflower seeds in a pan without fat.
3
Season the vegetable pan to taste again. Serve sprinkled with sunflower seeds. Add herb crème fraîche.