Chicken skewers with kohlrabi in pesto cream

Name: Chicken skewers with kohlrabi in pesto cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Chicken filet; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Oil; 2 Spring onions; 2 (approx. 800 g) Kohlrabi; 200 g Whipped cream; 1 TEASPOON Cornstarch; 1-2 TEASPOONS Pesto (glass); 1 TEASPOON Lemon juice; 2 TABLESPOONS Butter; 600 g Gnocchi (cooling shelf); 8 Shashlik skewers

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Chicken filet
7-10 Tbsp salt and pepper
7-10 Tbsp Sweet peppers
2 TABLESPOONS Oil
2 Spring onions
2 (approx. 800 g) Kohlrabi
200 g Whipped cream
1 TEASPOON Cornstarch
1-2 TEASPOONS Pesto (glass)
1 TEASPOON Lemon juice
2 TABLESPOONS Butter
600 g Gnocchi (cooling shelf)
8 Shashlik skewers

Directions

1
Wash the meat, dab dry and cut into small cubes. Mix with pepper, paprika and oil. Clean and wash spring onions and cut them into pieces. Put them on the skewers alternating with the meat.
2
Peel, wash and cut the kohlrabi into thin slices. Steam covered in 300 ml boiling salted water for 8-10 minutes.
3
Heat a large coated pan without fat. Fry the skewers in it, possibly in portions all around for approx. 6 minutes. Season with salt.
4
Lift out the kohlrabi. Pour cream into the vegetable water and bring to the boil. Stir starch and 2 tablespoons of cold water until smooth. Thicken the stock and simmer for 1 minute. Season to taste with pesto, salt, pepper and lemon juice.
5
Add kohlrabi. Heat butter in a second pan. Fry gnocchi in it until golden brown. Arrange everything.
6
Drink tip: cool white wine, e.g. a Blanc de Noir.