Pea and coriander mush with chicken filet and butter carrots

Name: Pea and coriander mush with chicken filet and butter carrots
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g frozen peas; 800 g Carrots; 4 Chicken filet (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 3 TABLESPOONS Butter; 1/8 l Milk; 1 Pot of coriander; 1 TEASPOON Vegetable broth; 1 TABLESPOON Sugar; 15 g fresh ginger; 2 TABLESPOONS Sunflower oil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g frozen peas
800 g Carrots
4 Chicken filet (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
3 TABLESPOONS Butter
1/8 l Milk
1 Pot of coriander
1 TEASPOON Vegetable broth
1 TABLESPOON Sugar
15 g fresh ginger
2 TABLESPOONS Sunflower oil

Directions

1
Defrost peas at room temperature. Peel, wash and slice the carrots. Peel and chop onion. Heat 2 tbsp. butter and sauté onion until translucent. Add peas and milk, bring to the boil and simmer for about 5 minutes.
2
Wash the coriander, shake dry and, except for a little garnish, pluck leaves from the stems and add to the peas. Finely chop the peas with a blender. Season with broth and season with salt and pepper. Keep the puree warm. Wash the meat, dab dry and season with salt and pepper. Heat oil in a pan and fry meat for about 10 minutes, turning. Heat 1 tbsp. butter in a second pan. Stir-fry the carrots for about 4 minutes. Season with salt and sugar. Add 100 ml water and cook the carrots in a closed pot for about 6 minutes. Peel ginger and grate finely.
3
Heat 1 tbsp. butter in a second pan. Stir-fry the carrots for about 4 minutes. Season with salt and sugar. Add 100 ml water and cook the carrots in a closed pot for about 6 minutes. Peel ginger and grate finely. Season carrots with ginger. Arrange carrots, puree and meat and garnish with remaining coriander
4
Waiting time approx. 30 minutes