Vegetables Under Potato Hood
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g potato (s)
- 250 ml milk, low in fat
- 2 tablespoon chives, rolls
- 1 kg vegetables your choice, mixed vegetables or cauliflower, broccoli or Brussels sprouts
- 3 medium onion (s)
- 400 g chicken breast fillet (s) or turkey breast fillet
- broth
- oil
- salt and pepper
- Cayenne pepper
- butter
- nutmeg
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, dice them and cook them in salted water until they are soft. Clean and prepare the vegetables, cook them in a little broth, the cooking time depends on the type of vegetable, usually 10 minutes are enough. Drain and pour into a baking dish. Cut the meat into bite-sized pieces and dice the onions medium-fine.
- Heat the oil, fry the onions and meat well in it. Season to taste with salt, pepper and cayenne pepper. Let it steep on a low flame.
- In the meantime, process the potatoes into a puree with milk and a little butter, fine and smooth or a little bit chunky, if you like, season with salt and nutmeg. Stir the chives into the mashed potatoes.
- Place the seared meat with the onions on the vegetables in the baking dish and spread the mashed potatoes on top. Sprinkle with grated cheese and dust with paprika powder.
- Bake in a preheated oven at 200 degrees for about 15 minutes.
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