Instructions

• **Step 1**
• Wash and peel the carrots, then cut them diagonally into 5 mm thin slices. Set aside the peels. Clean the leek, cut off the green part, halve the stalk, wash it, and cut it into 6 cm long pieces. Then slice the leek pieces lengthwise into 1 cm wide strips.
• **Step 2**
• Place the leek greens and carrot peels with salt and 1 bay leaf in a pot with 750 ml water, bring to a boil, and simmer on medium heat until the liquid reduces to about 500 ml. Strain the vegetable broth through a sieve and set it aside. Wash, dry, and pluck the parsley leaves.
• **Step 3**
• Peel the potatoes and cut them into 1 cm cubes. Peel and halve the shallot, then finely dice it. Melt the butter in a shallow pot and sauté the shallot cubes until translucent. Add the carrot and potato cubes, heat briefly, and pour in the broth. Season with salt, pepper, and sugar, then add 1 bay leaf. Cover and simmer for about 8 minutes on low heat, then add the leek and cook uncovered for about 4-5 minutes. The liquid should mostly evaporate by the end, and the vegetables should be tender. Season with salt and pepper to taste, then stir in three-quarters of the parsley leaves.
• **Step 4**
• Serve the vegetable mixture in deep plates and sprinkle with the remaining parsley leaves. Drizzle thin threads of pumpkin seed oil over the dish using a teaspoon.