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Winter salad with carrots and Jerusalem artichokes
Savory recipes
Fall
Winter
30 minutes to 1 hour
Végétarienne
Easy
Casserole
Poêle
Prep time
15 minutes
Cooking time
20 minutes
Serves
4 people
Method
- 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!
Ingredients
- 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
Utensils
Saucepan
Why use a saucepan?
Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)
Fry pan
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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