Winter salad with carrots and Jerusalem artichokes
- Peel and cut the carrots and artichokes into sticks
- Glazing: Heat the carrots and artichokes in a saucepan with the butter, honey, and sugar, then add the chicken stock until the vergetables are almost covered. Start with the lid on, then remove the lid halfway through the cooking and add the cumin
- Cook until the vegetables are tender and brown and the liquid has almost evaporated
- Serve and enjoy!
- 4 carrots
- 6 Jerusalem artichokes
- 100 g (3.5 oz) butter
- 10 g (2 tbsp) sugar
- 20 cl (4/5 cup) chicken stock
- Cumin seeds
- 2 tbsp honey
Why use a saucepan?
Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)
The benefits of cooking with a frying pan
With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.
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