Carrot-Leek Pan with Sprouts

Ingredients

• 40 g dried tomatoes
• 150 g Carrots
• 200 g leeks
• 150 g savoy cabbage leaves
• 4 tbsp olive oil
• 250 g mung bean sprouts
• 100 ml Vegetable broth
• 2 tbsp balsamic vinegar
• Cayenne pepper
• Salt
• 3 tbsp capers

Instructions

1. 1.

   Finely dice the dried tomatoes and soak them in lukewarm water for about 1 hour.

2. 2.

   Peel the carrots and cut into julienne strips. Wash, trim, and julienne the leeks as well.

3. 3.

   Slice the savoy cabbage into thin strips.

4. 4.

   Sauté the carrots in hot olive oil in a large pan while stirring; add leeks and savoy, stir and cook until slightly firm for about 3 minutes. Add tomatoes with soaking liquid, sprouts, vegetable broth, balsamic vinegar, cayenne pepper, salt, and capers; heat and cover to steam for another 2-3 minutes, then taste and adjust seasoning.