Beetroot with mashed potatoes with chicken filet

Name: Beetroot with mashed potatoes with chicken filet
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 6 balls cooked beetroot (approx. 500 g; vacuum-packed); 1 pack of Peasant puree with onions & bacon (2 bags); 4 Chicken fillets (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 250 ml Poultry stock (glass); 1-2 TABLESPOONS Sauce thickener; 7-10 Tbsp Chives; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

6 balls cooked beetroot (approx. 500 g; vacuum-packed)
1 pack of Peasant puree with onions & bacon (2 bags)
4 Chicken fillets (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
250 ml Poultry stock (glass)
1-2 TABLESPOONS Sauce thickener
7-10 Tbsp Chives
baking paper

Directions

1
Cut beetroot balls in half. Line a baking tray with baking paper and spread the beetroot on top. Boil 500 ml water and pour into a bowl. Stir in the puree flakes with a wooden spoon. Pour into a piping bag with a large star-shaped spout and squirt onto the beetroot.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Wash the meat, pat dry and season with salt and pepper. Heat oil in a pan. Fry the meat in it for approx. 15 minutes, turning from time to time. Remove meat and keep warm. Deglaze the roast with chicken stock, bring to the boil and thicken with sauce thickener. Season to taste with salt and pepper. Cut chicken fillets into slices. Arrange on plates with sauce and beetroot.
3
Remove meat and keep warm. Deglaze the roast with chicken stock, bring to the boil and thicken with sauce thickener. Season to taste with salt and pepper. Cut chicken fillets into slices. Arrange on plates with sauce and beetroot. Sprinkle with chives and garnish