Kohlrabi chicken gratin

Name: Kohlrabi chicken gratin
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 3-4 medium sized kohlrabi; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g mangetout or frozen peas; 1.2 kg Chicken filet; 3 TABLESPOONS Oil; 200 g Whipped cream; 2 Bag "Preparation for Sauce Hollandaise"; 100 g cold butter; 7-10 Tbsp Chervil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

3-4 medium sized kohlrabi
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g mangetout or frozen peas
1.2 kg Chicken filet
3 TABLESPOONS Oil
200 g Whipped cream
2 Bag "Preparation for Sauce Hollandaise"
100 g cold butter
7-10 Tbsp Chervil

Directions

1
Peel, wash and halve the kohlrabi and cut into slices. Steam in about 1/2 l of boiling lightly salted water for about 10 minutes. Clean and wash the sugar snap peas and cook for about 5 minutes. Drain the vegetables, collect the vegetable water
2
Wash the fillet, dab dry and cut into large pieces. Fry them in portions in hot oil all around for about 10 minutes. Season with salt and pepper. Mix the whole fillet with 8-9 tbsp. cream
3
Stir the sauce powder into the vegetable water, bring to the boil and simmer for about 1 minute. Beat butter in pieces. Stir in the remaining cream. Season to taste with salt and pepper
4
Fill the kohlrabi, snow peas and meat into a large casserole dish. Pour hollandaise sauce over it. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 10-15 minutes. Garnish with chervil for serving. Served with baguette