Parsnip and carrot pan

Name: Parsnip and carrot pan
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 collar Spring onions; 3-4 medium-sized carrots; 750 g Parsnips; 350 g Chicken filet; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Curry; 1 TEASPOON Vegetable broth; 1-2 TABLESPOONS Lemon juice; 1-2 TABLESPOONS Soy sauce; 1/2 bunch Parsley; 4 TSP ripened cream

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 collar Spring onions
3-4 medium-sized carrots
750 g Parsnips
350 g Chicken filet
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Curry
1 TEASPOON Vegetable broth
1-2 TABLESPOONS Lemon juice
1-2 TABLESPOONS Soy sauce
1/2 bunch Parsley
4 TSP ripened cream

Directions

1
Clean, wash and cut the spring onions into rings. Peel, wash and slice carrots and parsnips
2
Wash, dry and dice the meat. Fry in a large pan in hot oil all around for about 5 minutes. Season with salt and pepper, remove
3
Fry the parsnips and carrots in the frying fat for approx. 5 minutes, turning them over. Fry the spring onions briefly. Sprinkle 1 tsp. sugar over it and melt while turning. Sprinkle everything with curry and sauté briefly. Add 3/8 l water and stock. Bring to the boil and cook for about 10 minutes. Season to taste with pepper, lemon juice, soy sauce and salt if necessary
4
Add meat and heat. Wash and chop the parsley. Arrange pan with sour cream. Sprinkle with parsley