Carrots – Parsnips – Pan
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Clean and wash the spring onions and cut into rings. Peel and wash the carrots and parsnips. Slice parsnips, cut carrots into pieces.
- 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.
- 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.
- 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.
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