Carrot Kale Pan with Bulgur

Ingredients

• 400 ml Vegetable broth
• 250 g bulgur
• 50 g currants
• 300 g Kale
• Salt
• 2 carrots
• 2 tbsp butter
• 1 untreated lemon (zest and juice)
• 1 tsp Honey
• 75 g sun‑dried tomatoes in oil
• 1 tbsp freshly chopped rosemary
• pepper (ground)
• 2 tbsp yogurt

Instructions

1. 1.

   Bring the broth to a boil, stir in the bulgur and currants, remove from heat and cover for about 30 minutes to absorb.

2. 2.

   Wash, trim, and tear the kale into small pieces; blanch in salted water for approximately 10 minutes.

3. 3.

   Peel the carrots, slice lengthwise into wedges, then cut slightly diagonally into wide strips. Sauté briefly in hot butter. Add 3–4 tbsp lemon juice, zest, honey, and a splash of water; season with salt and cover to steam gently for about 5 minutes. Slice the sun‑dried tomatoes into strips and mix them with the kale and rosemary into the carrots. Season with salt and pepper.

4. 4.

   Season the bulgur with salt, pepper, and lemon juice; plate it alongside the kale–carrot mixture and drizzle yogurt on top before serving.