Parsnip carrots pan

Name: Parsnip carrots pan
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 collar spring onions (approx. 200 g); 350 g Carrots; 750 g Parsnips; 450 g Chicken filet; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS Curry Powder; 1 TEASPOON Sugar; 300 ml Vegetable broth (instant); 1-2 TEASPOONS Soy sauce; 1-2 TABLESPOONS Lemon juice; 1/2 bunch Parsley; 7-10 Tbsp sour cream and curry powder

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 collar spring onions (approx. 200 g)
350 g Carrots
750 g Parsnips
450 g Chicken filet
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS Curry Powder
1 TEASPOON Sugar
300 ml Vegetable broth (instant)
1-2 TEASPOONS Soy sauce
1-2 TABLESPOONS Lemon juice
1/2 bunch Parsley
7-10 Tbsp sour cream and curry powder

Directions

1
Clean, wash and cut the spring onions into rings. Peel and wash carrots and parsnips. Slice parsnips, cut carrots into pieces. Wash chicken meat, dab dry and dice.
2
Heat the oil in a pan and fry the chicken cubes until golden brown. Remove and season with salt and pepper. Sauté spring onions, parsnips and carrots in the frying fat. Sprinkle with curry and sugar and sauté.
3
Deglaze with broth. Add chicken cubes and cook for 7-8 minutes. Remove from heat and season with a little soy sauce, lemon juice and pepper. Wash parsley, dab dry and chop finely, except for a little bit for garnishing.
4
Sprinkle parsley over the pan and serve with a dash of sour cream, dusted with curry. Garnish with parsley.