Glazed soup vegetables with chicken filet

Name: Glazed soup vegetables with chicken filet
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 collar Soup greens (400 g celery, 200 g carrots, 300 g leek, 100 g parsley root); 1 kg Potatoes; 7-10 Tbsp Salt; 4 Stem(s) Thyme; 3-4 Tbsp Oil; 2 TABLESPOONS Sugar; 150 ml Orange juice; 7-10 Tbsp Pepper; 4 Chicken fillets (approx. 125 g each); 100 ml Milk; 25 g Butter; 7-10 Tbsp grated nutmeg

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 collar Soup greens (400 g celery, 200 g carrots, 300 g leek, 100 g parsley root)
1 kg Potatoes
7-10 Tbsp Salt
4 Stem(s) Thyme
3-4 Tbsp Oil
2 TABLESPOONS Sugar
150 ml Orange juice
7-10 Tbsp Pepper
4 Chicken fillets (approx. 125 g each)
100 ml Milk
25 g Butter
7-10 Tbsp grated nutmeg

Directions

1
Clean, wash and chop the celery. Peel, wash and slice carrots. Clean, wash and cut leek into rings. Peel, wash and cut parsley root lengthwise into halves and cut into pieces.
2
Peel, wash and roughly dice the potatoes. Cook potatoes and celery in boiling salted water for 20-25 minutes. Wash thyme, shake dry, pluck leaves from the stalks. Heat 1-2 tablespoons of oil in a frying pan, fry the rest of the vegetables lightly while turning.
3
Add thyme. Sprinkle with sugar, caramelise slightly, add orange juice, season with salt and pepper and simmer on low heat for 8-10 minutes. Wash the meat, dab dry.
4
Heat 2 tablespoons of oil in a large frying pan, add the meat and fry on each side for 3-4 minutes. Season with salt and pepper. Drain the potatoes and collect 100 ml of potato water. Heat milk and butter.
5
Add the milk mixture and potato water to the potatoes and mash with a potato masher. Season to taste with salt and nutmeg. Cut the meat open. Arrange meat, vegetables and celery-potato puree on plates.