Spring Vegetable Pan

Name: Spring Vegetable Pan
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 400 g Chicken filet; 2 Leek sticks (leek); 500 g Potatoes; 1 can(s) (425 ml) Vegetable corn; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Parsley; 1 collar Chives; 150 g ripened cream; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

400 g Chicken filet
2 Leek sticks (leek)
500 g Potatoes
1 can(s) (425 ml) Vegetable corn
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Parsley
1 collar Chives
150 g ripened cream
7-10 Tbsp Sweet peppers
7-10 Tbsp Parsley

Directions

1
Cut the meat into thin slices. Clean and wash the leek and cut into rings. Peel, wash and quarter potatoes. Drain the corn. Heat 1 tablespoon of oil in a frying pan, fry the meat in it.
2
Season with salt and pepper and remove. Put the remaining oil in the pan and heat it up. Fry the potatoes for 15-20 minutes at medium heat. Turn from time to time. Season with salt. Add the leek to the potatoes 10 minutes before the end of the cooking time.
3
Add the corn and meat 5 minutes before the end of the frying time. Wash herbs and chop finely. Mix sour cream and herbs. Season to taste with salt, pepper and paprika. Put some cream on the vegetable pan.
4
Garnish with parsley. Add the rest of the cream extra.