Topinambur-vegetable pan

Name: Topinambur-vegetable pan
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 small leeks (leek); 500 g carrots, 1 kg Jerusalem artichoke; 2 TABLESPOONS butter/margarine, salt, pepper; 1 TEASPOON Vegetable broth; 3 parsley, 1/2 bunch of chives; 150 g Fresh cream; 3-4 Tbsp Sunflower seeds

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 small leeks (leek)
500 g carrots, 1 kg Jerusalem artichoke
2 TABLESPOONS butter/margarine, salt, pepper
1 TEASPOON Vegetable broth
3 parsley, 1/2 bunch of chives
150 g Fresh cream
3-4 Tbsp Sunflower seeds

Directions

1
Clean the leek, wash it and cut it into rings. Peel, wash and roughly chop the carrots and Jerusalem artichokes
2
Heat the fat in a large pan. Fry the vegetables in it for about 10 minutes, turning them more often. Season. Stir in 3/8 l water and stock, bring to the boil. Simmer covered for 10 minutes
3
Wash and chop the herbs. Mix with crème fraîche. Roast the seeds until golden brown. Flavour vegetables again. Sprinkle with seeds. Add the crème fraiche