Jerusalem artichoke and mushroom pan

Ingredients for 2 servings:

• 500 g Jerusalem artichoke
• 250 g mushrooms
• 1 m.-sized onion(s)
• 2 cloves garlic
• 30 g pine nuts
• Rapeseed oil or other vegetable oil
• Salt
• pepper
• cress

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Vegan, low-carb

Blanch the Jerusalem artichokes for 5 minutes, then cut into thick slices. Also cut the mushrooms into 3-4 mm thick slices and fry them in a pan with very little oil over medium heat until they have lost most of their liquid, then set aside. Toast the pine nuts in the same way and set aside. Now fry the Jerusalem artichoke slices in 2-3 tablespoons of hot oil in the pan over medium heat for about 10 minutes until they begin to turn golden brown. Then add the diced onion and chopped garlic cloves and fry for another 5 minutes. Mix in the mushrooms and pine nuts and fry everything for about 3-5 minutes more. Sprinkle with some fresh cress at the end. This serves two people as a main course or four people as a side dish; the calorie information refers to the main course.