Kohlrabi sugar pea ragout

Name: Kohlrabi sugar pea ragout
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Chicken filet; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Kohlrabi; 150 g Sweet peas; 1 Onion; 30 g Butter or margarine; 30 g Flour; 250 g Whipped cream; 200 g cherry tomatoes; 1/2 bunch Chives; 1 collar Chervil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Chicken filet
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Kohlrabi
150 g Sweet peas
1 Onion
30 g Butter or margarine
30 g Flour
250 g Whipped cream
200 g cherry tomatoes
1/2 bunch Chives
1 collar Chervil

Directions

1
Wash the chicken filet, dab dry and cut into strips. Fry in hot oil all around for about 8 minutes. Season with salt and pepper. Peel kohlrabi and cut into pieces. Cook in boiling salted water for about 10 minutes.
2
Clean, wash and possibly halve the sugar snap peas. Add to the kohlrabi about 5 minutes before the end of the cooking time and cook with it. Drain the vegetables and collect the cooking water. Peel and finely chop the onion. Fry in hot fat. Add flour and let sweat on while stirring. Gradually stir in cream and 1/4 litre vegetable water. Simmer at low heat for about 10 minutes. Clean, wash and halve the tomatoes. Add the chicken, vegetables and tomatoes to the sauce and heat it up.
3
Gradually stir in cream and 1/4 litre vegetable water. Simmer at low heat for about 10 minutes. Clean, wash and halve the tomatoes. Add the chicken, vegetables and tomatoes to the sauce and heat it up. Season to taste with salt and pepper. Wash herbs, dab dry and chop. Add to the ragout