Creamy Root Pot

Maybe your new favorite bean dish:

For the family: whole foods recipe

Because whole foods incorporate seasonal vegetables whenever possible, the choices are narrow now. But typical winter vegetables beets and roots, combined with dried fruits, spices, nuts and herbs, add variety to the menu.

Rinse carrots, remove peel and cut into not-too-fine sticks. Clean scallions, rinse and divide into 2 cm long, oblique steps. Peel and finely chop garlic clove. Sauté the carrots in the fat. After in about 7 min add the onions, stir in whipping cream, spices, garlic and drained corn kernels, cover and heat in about 15 min. In the meantime, make the eggs 7 min, quench and peel. Arrange the vegetables in a baking dish. Cut eggs in half and place on top of vegetables. Sprinkle with toasted sesame seeds. Serve with long-grain rice or bulgur.

If you want to make strictly according to whole-food guidelines, use 1 stalk of leeks rather than scallions (which come out of the greenhouse this time of year). Cut the leeks into fine rings instead of 2 cm wide increments. Instead of canned hominy, there are 150 g (raw weight) of cooked azuki beans.

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