Summary

Ingredients

For the puree: (parsnip puree)

• 5 m. Parsnip (s)
• 2 medium potato (s)
• 100 ml milk
• 1 tablespoon, heaped butter
• salt
• some parsley or cress

For the vegetables:

• 1 small carrot
• 1 small parsnip (s)
• 1 handful beans
• 1 tablespoon clarified butter
• salt and pepper

For the meat:

• 150 g chicken breast fillet (s)
• 1 tablespoon, leveled tomato paste
• salt and pepper
• Paprika powder

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Instructions

1. Parsnip puree: Peel the potatoes and parsnips and cut them into pieces of equal size (approx. 3 x 3 cm), hold them briefly under water and wash them off. Put the pieces in a saucepan with water and bring to the boil, cook until everything is soft (it is best to test with a knife whether it is easy or difficult to pierce). The cooking time is approx. 15 minutes. Then pour off the water and use a tamper to make everything small until there are as few large pieces as possible. Then add a small dash of warm milk and mash the remaining pieces. Then stir in the rest of the milk, salt the puree and add a little butter. Either add the parsley or cress and stir in or just sprinkle over the puree at the end. Vegetables: Peel the carrot and parsnip and cut into pieces. Cut off the ends of the beans and briefly wash the vegetables. In a pan with clarified butter, fry the vegetables over medium heat, then add a little salt and pepper. Flesh: Salt and pepper the chicken and rub with tomato paste and paprika powder. It should just be a thin layer. Sear the chicken in a pan with clarified butter for 2 minutes on all sides, then reduce the heat and continue to fry the meat for 5 minutes, turning after 2 minutes. Take the chicken out of the pan and let it rest for a few minutes in aluminum foil. Serve the meat with the puree and vegetables.