Chard and carrot pan

Ingredients for 2 servings:

• 400 g carrot(s)
• 600 g chard
• 2 m.-sized onion(s)
• 1 tbsp clarified butter
• 100 ml vegetable stock
• 5 tomatoes, dried in oil
• 100 ml sour cream
• salt and pepper
• Sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

with potatoes a vegetarian meal, also goes very well with briefly fried meat

Peel the carrots and cut into not too thick slices. Wash the chard and roughly chop the leaves. If you like, you can also use the stalks in this dish; then slice them and sauté them with the carrots. Peel the onions and cut them into half-moons. Finely slice the sun-dried tomatoes. Heat the clarified butter in a large pan and sauté the carrot slices and onions (and possibly the chard stalks) for 4 minutes, stirring occasionally. Add the vegetable stock, cover, and sauté the vegetables over low heat for another 5 minutes. Fold the chard leaves into the carrots and sauté, covered, for another 5 minutes. Fold in the tomato strips and sour cream, and season with salt, pepper, and a pinch of sugar.