Fried Root Vegetables
1 deep bowl, 1 Hand mixer, 2 Bowls, 1 Small knife, 1 Whisk, 1 Large knife, 1 Wooden spoon, 1 Baking sheet, 1 Parchment paper, 1 Offset spatula, 1 Tea strainer, 1 Oven rack, 1 Peeler, 1 Box grater, 1 Cutting board
Wash and peel the potatoes and cut into wedges. Steam for about 15-20 minutes, until cooked.
Wash the kohlrabi bulbs and cut into eighths. Peel the carrots and parsnips and halve or quarter lengthwise, depending on thickness.
Heat the clarified butter in a large frying pan and saute the carrots, parsnips and kohlrabi until golden brown. Add the stock and the raisins, cover and cook for about 20-25 minutes, until cooked but still retaining a little bite. Then remove the lid and continue cooking until the liquid has evaporated. Add the potatoes and fry briefly, then season with salt, pepper and ginger. Sprinkle with sunflower seeds and serve garnished with thyme.