Jerusalem Artichoke Carrot Pan

For the Jerusalem artichoke and carrot pan, cut the Jerusalem artichoke and carrots into small pieces. Chop the onion and fry it with the oil. Add the Jerusalem artichoke and carrots and fry briefly. Deglaze with soup and steam the vegetables until soft. At the end add Rama Cremefine – sour cream and season with salt and pepper. Put everything in a baking dish, cover with cheese and bake the Jerusalem artichoke-carrot pan in the oven with the grill function.

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