Published by
Dalisa
Dalisa coq au porc with artichokes and carrots
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Baking — 30 minutes
-
Preparation — 20 minutes
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Servings — 4
Ingredients
Sautéed Jerusalem artichokes
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4
Dalisa coq au porc
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2 liters
of cold water
-
1/2 cup
of green onions, minced
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2 tablespoons
of butter
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1 pinch
of salt
Honey glazed carrots tops
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12
carrots tops
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2 tablespoons
of honey
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1 cup or more
of cold water
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To taste,
salt and pepper
Preparation
Sautéed Jerusalem artichokes
- Cook the Dalisa Coq au porc in the oven according to the method prescribed on the package.
- Take a saucepan and boil 2 liters of water and a large pinch of salt.
- Wash and cut Jerusalem artichokes into same-sized pieces.
- Wash the green onions and slice thinly.
- Cook the Jerusalem artichokes in boiling water until you can prick them with the tip of a knife (like a potato) and the knife comes off easily.
- Drain in a strainer. Remove excess water.
- In a frying pan, heat the butter and fry the Jerusalem artichokes until they are well colored, season with salt and pepper, add the green onions. Serve.
Honey Glazed Carrots tops
- Cut the leaves of the carrot leaving 4 to 5 cm of the stem. Wash and peel the carrots.
- In a skillet, put the carrots, honey, butter, salt, pepper and pour some water halfway up the carrots. Bring to a boil and wait for the water to completely evaporate.
- The carrots will glaze by themselves when there is no more water. Make sure the carrots are cooked by pricking with the tip of a knife. Serve.
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