Summary

Ingredients

• 400 g kohlrabi
• 400 g carrot (s)
• 250 g suar snap peas
• 1 onion (s)
• 500 g chicken fillet (s)
• 3 tablespoon oil
• 30 grams flour
• 1 glass poultry stock, 425 ml
• 50 ml white wine
• 4 slices whole grain bread
• 50 g cream
• 0.5 ½ bunch chives
• parsley
• Salt and pepper, black

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Instructions

1. Peel the kohlrabi, carrots and cut into small pieces.
2. Cook the kohlrabi in boiling salted water for 15 minutes. Add carrots after 10 minutes and sugar snap peas after 13 minutes. Drain the vegetables, collecting the cooking water and measuring out 200 ml.
3. Dice the onions, cut the meat into small pieces and fry both in the hot oil. Add onion cubes and sweat. Then dust with flour and continue to sweat. Deglaze while stirring with the poultry stock, vegetable water, cream and wine and bring to the boil. Season to taste with salt and pepper. Add the vegetables to the meat and heat. Chop the chives and parsley and sprinkle on top.
4. Serve with bread.
5. E 37 g, fat 11 g, carbohydrate 37 g, 2.5 BE