Summary

Ingredients

• 300 g chicken breast fillet (s), possibly more or less
• some oil for frying

For the vegetables:

• 2 large potatoes, peeled and thinly sliced
• 300 g carrot (s), cleaned, sliced
• 2 small kohlrabi, young, cut into sticks
• 100 g peas, fresh or frozen
• Salt water

For the sauce:

• 1 medium onion (s), finely diced
• 20 g butter
• 30 grams flour
• 300 ml liquid (vegetable boiling water or vegetable stock)
• N / A parsley, chopped
• 50 g cream cheese can also be omitted
• Fat for the shape
• Parmesan or other cheese, grated for sprinkling
• salt and pepper

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Instructions

1. Fry the prepared chicken fillets in a little oil for about 5 minutes on each side. Take out of the pan and let rest.
2. Simmer potatoes, carrots and kohlrabi in lightly salted water for about 5 minutes, lift out and pour into a greased baking dish, spread the peas on top. Save the cooking water for the sauce. Cut the chicken fillet into slices and spread over the vegetables.
3. For the sauce, sweat the onion cubes in the butter, do not brown. Dust with the flour, sweat briefly and pour 300 ml of cooking liquid (add water or milk to the required amount if necessary), season well with salt and pepper and add chopped parsley if desired. If you like, you can stir in some cream cheese.
4. Pour the sauce over the casserole, sprinkle with grated cheese or some Parmesan if you like and place in the oven at 180 ° C (top / bottom heat 200 ° C) for approx. 30 - 40 minutes until the vegetables are cooked.
5. The cooking time depends somewhat on the size of the vegetable pieces and on whether you are using very young vegetables.