Pancakes with vegetables

Ingredients for 2 servings:

• 4 eggs
• 2 stalk(s) celeriac
• ¼ head of cauliflower
• 1 carrot(s)
• 2 spring onions
• 2 garlic cloves
• e.g. bacon, amount according to taste
• 2 tbsp sour cream
• Salt and pepper, black
• chives
• some clarified butter
• Water, warm

Instructions

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

Recycling leftovers

First, wash the vegetables and cut them into small pieces, using only the cauliflower florets. Add the clarified butter to the pan, add the bacon, and let it simmer. Gradually add the vegetables as follows: Steam the celery and carrot with about 2 tablespoons of warm water in a covered saucepan for 10 minutes. Add the cauliflower, garlic, and spring onions to the pan and simmer for another 10 minutes, adding more water if necessary. Season with salt and pepper to taste. The vegetables should still be firm to the bite. Now stir in 2 tablespoons of sour cream. Keep the vegetable mixture warm. Meanwhile, mix the eggs in portions with salt and pepper and garnish with fresh chives. Use the mixture to make pancakes in the clarified butter until light brown. Cover half of the pancake with the vegetable mixture and fold the other half over the pancake.