Vegetable Stew with Grilled Pears
Trim the cabbage, rinse and cut into narrow strips. Peel the pumpkin and carrot and cut into sticks. Rinse the salsify, peel, stir and keep in lemon juice.
Peel the ginger and finely chop. Peel 3 pears, core and cut into matchsticks. Drain the chickpeas in a colander. Rinse the basil, shake dry and cut the leaves into strips.
Boil the broth together with the ginger in a pot. Add all vegetables and pear pins and cook at low temperature for 10 minutes. In the meantime, rinse the remaining pears, cut in half, remove seeds and cook with the cut surface down in a grill pan for about 10 minutes. Season the vegetables with salt, pepper and the basil.
Serve in ramekins or bowls and garnish with grilled pears.