Poulade breast au gratin on kohlrabi carrots

Name: Poulade breast au gratin on kohlrabi carrots
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 130 g each); 4 discs smoked streaky bacon (about 10 g each); 500 g Carrots; 1 kg Kohlrabi; 450 ml Vegetable broth (instant); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 20 g Butter; 100 g Whipped cream; 75 g grated gouda cheese; 1-2 TABLESPOONS sauce thickener; 1 pinch Sugar; 7-10 Tbsp Chervil

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 130 g each)
4 discs smoked streaky bacon (about 10 g each)
500 g Carrots
1 kg Kohlrabi
450 ml Vegetable broth (instant)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
20 g Butter
100 g Whipped cream
75 g grated gouda cheese
1-2 TABLESPOONS sauce thickener
1 pinch Sugar
7-10 Tbsp Chervil

Directions

1
Wash the meat and dab dry. Wrap each with a slice of bacon. Clean, wash and slice the carrots. Peel, wash and cut kohlrabi into six pieces and cut into thin slices.
2
Bring the stock to the boil in a saucepan, add the vegetables, cover and cook over medium heat for about 10 minutes. In the meantime heat oil in a pan. Brown the meat in it and fry for another 8 minutes while turning.
3
Then season with salt and pepper. Add butter to the vegetables. Add cream, bring to the boil again. Stir in 60 g cheese and sauce thickener, bring to the boil again, season to taste with salt, pepper and sugar.
4
Pour into an ovenproof mould. Place the meat in it, sprinkle with 15 g of cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Remove from the oven and serve garnished with chervil.