Chicken filet with kohlrabi-carrot-vegetables
easy
40 mins
40 mins
Ingredients
- 2 medium-sized carrots
- 1 (approx. 250 g) Kohlrabi
- 10 g Butter or margarine
- 1/8 l Vegetable broth (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 2 TABLESPOONS Oil
- 1 (approx. 240 g) double chicken filet
- 50 g green ribbon noodles
- 1/2 bunch Chives
- 100 ml Orange juice
- 1 TABLESPOON Fresh cream
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp some parsley leaves
Directions
- 1
Peel, wash and slice the carrots and kohlrabi. Fry the kohlrabi and half of the carrots in fat. Add stock and bring to the boil, cook for 10-15 minutes. Season with salt and pepper. In the meantime heat up oil in a pan.
- 2
Brown the chicken fillets on both sides, season with salt and pepper. Fry over a low heat for about 15 minutes. After about 12 minutes, put the remaining carrot slices in the pan and fry them as well. Cook the pasta in boiling salted water for about 8 minutes. Wash the chives and cut into long rolls. Remove the chicken fillet from the pan and keep warm. Deglaze carrot slices with orange juice, bring to the boil and cook for about 5 minutes and pass through a sieve. Add crème fraîche, bring sauce to the boil and season to taste with salt, pepper and nutmeg. Add chives.
- 3
Remove the chicken fillet from the pan and keep warm. Deglaze carrot slices with orange juice, bring to the boil and cook for about 5 minutes and pass through a sieve. Add crème fraîche, bring sauce to the boil and season to taste with salt, pepper and nutmeg. Add chives. Arrange drained pasta, vegetables, sauce and chicken filet on a plate. Serve garnished with parsley
- 4
Preparation time approx. 40 minutes
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