Multicoloured Brussels sprout pan

Name: Multicoloured Brussels sprout pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Brussels sprouts; 7-10 Tbsp Salt; 400 g Potatoes; 250 g Carrots; 1 Onion; 300 g Chicken filet; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 1/8 l Vegetable broth (instant); 3 Stem(s) Parsley; 150 g Light cream

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Brussels sprouts
7-10 Tbsp Salt
400 g Potatoes
250 g Carrots
1 Onion
300 g Chicken filet
1 TABLESPOON Oil
7-10 Tbsp Pepper
1/8 l Vegetable broth (instant)
3 Stem(s) Parsley
150 g Light cream

Directions

1
Clean and wash the Brussels sprouts and cook in little boiling salted water for about 15 minutes. Peel, wash and slice the potatoes. Peel, wash and slice carrots.
2
Peel and finely chop the onion. Wash the chicken filet, dab dry and cut into pieces. Heat oil in a pan. Brown the chicken filet in it, season with salt and pepper and take it out.
3
Brown the carrots, potatoes and onion and deglaze with broth, bring to the boil and simmer for about 15 minutes. Drain the Brussels sprouts. Add chicken and Brussels sprouts 5 minutes before the end of cooking time. Wash parsley and chop finely.
4
Season the Brussels sprouts pan with salt and pepper. Sprinkle with parsley. Serve with crème légère.