Summary

Ingredients

• 500 g chicken fillet (s)
• 250 g mushrooms
• 3 leeks
• 1 head Romanesco
• 200 ml vegetable stock
• 150 g cream cheese, rainier, with chives
• 1 tablespoon tomato paste
• 1 large onion (s)
• 1 tablespoon, leveled flour
• salt and pepper
• Paprika powder, noble sweet
• Paprika powder, hot as rose

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Instructions

1. Cut the chicken fillet into strips, chop the mushrooms, cut the leek into rings, separate the florets from the romanesco and dice the onions.
2. Blanch the Romanesca florets for 3 - 5 minutes.
3. Fry the onions and chicken, add the mushrooms and tomato paste and fry a little, season with salt, pepper and paprika powder.
4. Add the vegetable stock and the leek and simmer until the leek has reduced in volume. Then add the cream cheese, season again with a little paprika powder and add the tablespoon of flour. Let everything simmer a little longer. Remove from heat and stir in the romanesco.
5. Rice goes well with it.
6. If you want, you can of course use broccoli or cauliflower instead of Romanesco, and I could also imagine Brussels sprouts.