Jerusalem Artichoke and Carrot Pan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g Jerusalem artichoke
- 2 large carrots
- 4 tomato (s)
- 3 shallot (s)
- 125 g bacon, diced
- 1 cup crème fraîche
- 1 tablespoon rapeseed oil
- salt and pepper
- Five-spice powder
Print Recipe
Pin Recipe Instructions
- Do not peel the Jerusalem artichoke and carrots, but clean them with the vegetable brush and water and cut into narrow slices. Peel and dice the shallots. Wash and dice the tomatoes.
- Put the bacon cubes with the rapeseed oil in a pan. Fry the bacon, add the shallots and sweat until translucent. Add all vegetables and sauté over medium heat for about 15 minutes.
- Add 5 spices, salt and pepper to taste. Finally stir in the crème fraîche and let it get hot again, do not boil any more.
- Tastes very good even without crème fraîche, if you want to save calories, it is approx. 470 Kcal. per serving. Don`t leave out the bacon, the 5-spice mixture is also important.
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