Dalisa coq au porc with artichokes and carrots

Sautéed Jerusalem artichokes

1. Cook the Dalisa Coq au porc in the oven according to the method prescribed on the package.
2. Take a saucepan and boil 2 liters of water and a large pinch of salt.
3. Wash and cut Jerusalem artichokes into same-sized pieces.
4. Wash the green onions and slice thinly.
5. 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.
6. Drain in a strainer. Remove excess water.
7. 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

1. Cut the leaves of the carrot leaving 4 to 5 cm of the stem. Wash and peel the carrots.
2. 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.
3. 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.