Kohlrabi – Carrot – Gratin with Chicken
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 port. Chicken breast fillet (s)
- 5 carrot (s)
- 7 kohlrabi
- 2 teaspoons vegetable broth, grained
- 2 tablespoons oil
- 2 tablespoon butter
- 100 g cream
- 75 g cheese, rated (Gouda, other cheese works too)
- 1 tablespoon sauce thickener, lighter
- 1 pinch (s) sugar
- Salt and pepper, black
- 450 ml water
Print Recipe
Pin Recipe Instructions
- Wash the meat and pat dry. Clean, wash and slice the carrots. Peel, wash, halve the kohlrabi and cut into thin slices. Bring the water to the boil, stir in the stock and let the kohlrabi and carrots cook in it for about 10 minutes.
- Heat the oil in a pan and fry the meat vigorously. Fry for approx. 8 minutes over low heat while turning. Season with salt and pepper.
- Add the butter to the vegetables. Add the cream and bring to the boil. Stir in 2/3 of the cheese and the sauce thickener, let simmer briefly, season with salt, pepper and sugar. Put the vegetables with the sauce in a baking dish, put the meat in it and sprinkle with the remaining cheese. Baked at 180 ° for about 15 minutes.
- Fresh baguette goes well with it, so the delicious sauce won`t stay on the plate!
- Instead of kohlrabi, potatoes also taste good!
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