Summary

Ingredients

• 250 g Brussels sprouts
• 500 g potato (s)
• 500 g carrot (s)
• 250 ml vegetable stock
• 250 ml milk
• 4 chicken fillet (s), approx. 500 g
• salt and pepper
• nutmeg
• 1 tablespoon oil

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Instructions

1. Trim and clean Brussels sprouts. Bring salted water to a boil in a pot over medium-high heat. Add Brussels sprouts and cook for 15 minutes until tender. Drain well and transfer to a blender. Add milk and blend until smooth. Season with salt, pepper, and nutmeg to taste.
2. Peel and dice potatoes and carrots. Bring vegetable stock to a boil in a pot over medium-high heat. Add potatoes and carrots and cook for 15 minutes until tender. Drain.
3. Season chicken fillets with salt and pepper. Heat oil in a large skillet over medium-high heat. When hot, add chicken fillets and fry for 10 minutes, turning every 2-3 minutes, until cooked through to an internal temperature of 74°C (165°F).
4. Spoon Brussels sprout puree onto serving plates or a platter. Arrange chicken fillets on top. Add potatoes and carrots alongside the chicken.