Carrots – Parsnips – Pan

Summary

Ingredients

• 1 bunch spring onions, about 200 g
• 350 g carrot (s)
• 750 g parsnip (s)
• 450 g chicken fillet (s)
• 2 tablespoons oil
• salt and pepper
• 2 teaspoons curry powder
• 1 teaspoon sugar
• 300 ml vegetable stock
• 1 teaspoon soy sauce
• 1 tablespoon lemon juice
• 0.5 ½ bunch parsley
• sour cream
• Curry powder

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Instructions

1. Clean and wash the spring onions and cut into rings. Peel and wash the carrots and parsnips. Slice parsnips, cut carrots into pieces.
2. Wash the chicken, pat dry and dice. Heat the oil in a pan and fry the chicken until golden brown. Take out and season with salt and pepper.
3. Sauté the spring onions, parsnips and carrots in the frying fat. Dust with curry and sugar and sweat. Deglaze with broth. Add the chicken cubes and cook for 7-8 minutes without the lid. Remove from heat and season with soy sauce, lemon juice and pepper.
4. Wash the parsley, pat dry and finely chop except for something to garnish. Scatter parsley over the pan and serve with a dollop of sour cream dusted with curry.