Kohlrabitopf with chicken legs

Name: Kohlrabitopf with chicken legs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Potatoes; 7-10 Tbsp Salt; 4 (150 g each) Chicken legs; 7-10 Tbsp white pepper; 2 tablespoons (10 g each) Oil; 400 g Carrots; 4 small kohlrabi (about 150 g each); 1/2 l Vegetable broth (instant); 80 g Skimmed milk yoghurt; 2 TABLESPOONS Cornstarch; 1 TEASPOON Curry; 7-10 Tbsp chopped parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g Potatoes
7-10 Tbsp Salt
4 (150 g each) Chicken legs
7-10 Tbsp white pepper
2 tablespoons (10 g each) Oil
400 g Carrots
4 small kohlrabi (about 150 g each)
1/2 l Vegetable broth (instant)
80 g Skimmed milk yoghurt
2 TABLESPOONS Cornstarch
1 TEASPOON Curry
7-10 Tbsp chopped parsley

Directions

1
Wash the potatoes and cook in boiling salted water for about 20 minutes. Wash the legs, pat dry and season with salt and pepper. Fry in hot oil for about 20 minutes. Wash and peel carrots and kohlrabi and cut them into sticks.
2
Cook for about 10 minutes in the broth. Mix yoghurt, cornstarch and curry. Add to vegetables and bring to the boil briefly. Peel the potatoes. Arrange chicken legs with potatoes and vegetables on plates. Garnish with parsley as desired.