John Myers
Ingredients for 2 servings:
- 200 g Jerusalem artichoke
- 2 large carrots
- 4 tomatoes
- 3 shallots
- 125 g bacon, diced
- 1 cup crème fraîche
- 1 tbsp rapeseed oil
- salt and pepper
- Five-spice powder
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
Instead of peeling the Jerusalem artichokes and carrots, clean them with a vegetable brush and water and cut them into thin slices. Peel and dice the shallots. Wash and dice the tomatoes. Add the bacon cubes to a pan with the rapeseed oil. Brown the bacon, add the shallots, and sauté until translucent. Add all the vegetables and sauté over medium heat for about 15 minutes until crisp. Season with five-spice, salt, and pepper. Finally, stir in the crème fraîche and heat through again; do not boil. It also tastes delicious without the crème fraîche if you want to save calories; it then has about 470 calories per serving. Don’t omit the bacon; the five-spice mixture is also important.
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