Kohlrabi raw vegetables with peanut sauce

Name: Kohlrabi raw vegetables with peanut sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 100 g each); 1 TABLESPOON Oil; 7-10 Tbsp salt, pepper, cayenne pepper; 1 medium onion; 2-3 Garlic cloves; 75 g unsalted; 7-10 Tbsp Peanut kernels; 200 g liquid sour cream; 2-3 Spring onions; 1-2 (approx. 500 g) Kohlrabi; 500 g large carrots; 7-10 Tbsp some salad leaves,; 7-10 Tbsp Lemon and chervil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 100 g each)
1 TABLESPOON Oil
7-10 Tbsp salt, pepper, cayenne pepper
1 medium onion
2-3 Garlic cloves
75 g unsalted
7-10 Tbsp Peanut kernels
200 g liquid sour cream
2-3 Spring onions
1-2 (approx. 500 g) Kohlrabi
500 g large carrots
7-10 Tbsp some salad leaves,
7-10 Tbsp Lemon and chervil

Directions

1
Wash the fillets, dab dry. Fry in hot oil for 5-7 minutes on each side. Season with salt and pepper, remove
2
Peel onion and garlic. Chop onion finely, chop garlic finely. Puree peanuts, except 1-2 tbsp. for sprinkling, and 6-8 tbsp. water in a tall mixing bowl. Stir in onion, garlic and sour cream. Season to taste with cayenne pepper and salt
3
Clean or peel and wash spring onions, kohlrabi and carrots. Cut spring onions into fine rings. Cut or grate kohlrabi and carrots into fine sticks. Cut open the fillets. Arrange everything on salad leaves, spread peanut sauce on top. Chop the remaining peanuts coarsely and sprinkle over the top. Garnish with lemon and chervil