Filled Mairübchen with chicken ragout

Name: Filled Mairübchen with chicken ragout
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g green asparagus; 350 g Carrots; 1 Shallot; 400 g Chicken filet; 8 large Mairübchen (à approx. 350 g); 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 2 TEASPOONS Flour; 200 ml Vegetable broth; 200 g Whipped cream; 6 Stem(s) Chervil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g green asparagus
350 g Carrots
1 Shallot
400 g Chicken filet
8 large Mairübchen (à approx. 350 g)
7-10 Tbsp Salt
2 TABLESPOONS Oil
2 TEASPOONS Flour
200 ml Vegetable broth
200 g Whipped cream
6 Stem(s) Chervil
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the asparagus, cut off the woody ends. Peel and wash the carrots. Cut asparagus and carrots separately into pieces. Peel and finely dice the shallot
2
Clean the little fairy tubs, leaving 1 cm from the stem. Peel the turnips and cut off about 1/4 as a lid. Scrape out the inside of the turnips with a ball cutter. Chop half of the inside roughly. The rest of the inside can be used for salad, similar to radishes
3
Wash the chicken filet, dab dry and cut into pieces. Heat oil in a pan. Fry the meat until golden brown all around. Add shallot and carrots and fry briefly. Dust with flour, mix and deglaze with stock and cream. Add the asparagus and simmer the ragout for 5-7 minutes
4
Cook the hollowed turnips in salted water for 2-3 minutes, cover and cook for about 1 minute. Drain the turnips and let them drain well. Wash the chervil, shake dry and chop the leaves finely. Add chervil to the ragout, season with salt and pepper. Fill the ragout into the turnips and serve