- salt and pepper to taste
- 0.25 tsp. salt
- a little pepper
- 1 tbsp. sesame seeds
- 1 tbsp. olive oil
- 150 g frozen peas
- 100 g sour single cream
- 500 g salsify
- 1 shallot, cut into rings
- 1 clove of garlic, finely chopped
- 1 tin chickpeas (approx. 400 g), rinsed, drained
- 400 g rump of beef, cut into 1-cm-wide strips
- 1 dl vegetable bouillon
- 0.5 tsp. curry powder
Thoroughly brush the black salsify under running water, peel in water and slice into approx. 1 cm thick slices. Heat the oil in a pan. Sauté the shallots, garlic and salsify for approx. 3 mins. Add the peas and chickpeas and continue cooking for about 2 mins. Pour in the stock, cover and simmer for approx. 10 mins., season.
Heat the oil in a frying pan. Stir fry the meat for approx. 2 mins., add the sesame and finish cooking for about a minute, season.
Stir together the sour half cream and curry, season with salt. Arrange the vegetables with the meat on plates, accompanied by the curry sour cream.
- 1h Preparation/cooking time: ca. 60m
- Servings For 4 servings
- Nutrition 367 Kcal