Illes Quick and Savory Root Vegetables Pan
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 soup greens, (carrots, celery, leek and kohlrabi)
- 6 medium potato (s)
- 1 large onion (s), cut lengthways
- 1 clove garlic
- 1 tablespoon oil, after WW, otherwise 2 as required
- 1 tablespoon horseradish
- 2 tablespoon cream cheese, your choice
- 1 teaspoon mustard
- some milk to stir until smooth
- 1 pinch (s) vegetable broth, grained
- salt and pepper
- sugar
- 2 fish fillet (s) or chicken breast, he wants
Print Recipe
Pin Recipe Instructions
- Cut the raw potatoes into thin slices. Cut the vegetables into slices or strips.
- Heat the oil in a pan (with a lid). Sear the potato slices brown, not black!
- Season and add the vegetables including onion and garlic.
- Fry everything slightly firm to the bite while stirring.
- Mix the cream horseradish with the cream cheese and milk, season with pepper from the mill and a little salt and sugar.
- Pour over the fried vegetables and let simmer gently for another 5 minutes with the lid on!
- If you like, you can put the cleaned, soured and salted fish fillet on top of the vegetables and steam them for 5 minutes!
- If you don`t like the fishy taste on the vegetables, you can lightly fry the fillet in an extra pan.
- If you take chicken breast, it should be seared briefly on both sides beforehand and then cooked a little further in the steam of the vegetables!
- Goes well with grilled meat and is a great alternative to fatty salads!
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