Bulgur pan with sweet potato

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 3 stalk(s) celeriac
• 2 sweet potatoes, approx. 400 g
• 4 large vine tomatoes
• 1 cup bulgur
• 1 ½ cups vegetable broth, strong
• 4 tbsp oil, e.g. rapeseed oil
• 1 tsp turmeric
• ½ tsp cumin
• 1 pinch of chili
• 1 tsp paprika powder, hot
• salt and pepper
• 2 tbsp fresh herbs, chopped, e.g. parsley, lovage, tarragon
• 100 g mountain cheese or Gruyère

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Indian meets Alpine cuisine

Finely dice the garlic and onion. Wash the vegetables, peel the sweet potatoes, and then cut each vegetable separately into bite-sized cubes. Heat the oil in a deep, non-stick pan with a lid and fry the spices, except for the salt, pepper, and fresh herbs. When they begin to smell, add the onion and garlic and fry. When the onions are translucent, add the celery and, after five minutes, the sweet potato. Fry for five minutes, stirring occasionally. Sprinkle in the bulgur wheat and bring everything to a boil with the vegetable stock. Add the diced tomatoes to the boiling contents, cover the pan, and reduce the heat so that it is just simmering. Stir occasionally. In the meantime, wash, dry, and finely chop the herbs. Grate the cheese. When the bulgur wheat has absorbed all the liquid and the sweet potatoes are tender, it’s time to serve. Season with salt and pepper if desired and sprinkle with herbs and cheese on the plates.