Creamed with radish rösti


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Ingredients for the recipe (for four people)

  • 2 red onions
  • 400 grams of chicken breast
  • 200 grams of mushrooms
  • 6 tbsp oil
  • 1 tbsp flour
  • 100 ml white wine
  • 200 ml soy cook cream (for example Alpro)
  • 200 ml vegetable broth
  • salt
  • pepper
  • 1 bunch of leaf parsley
  • 150 grams of pre-cooked durum wheat (for example Ebly)
  • 10 radishes
  • 2 tablespoons of flour
  • 1 egg

preparation

1. Peel onions and finely dice. Cut chicken breast into strips. Clean the mushrooms and cut them in slices. Heat 3 tablespoons of oil in the pan, fry the chicken breast, then remove and keep warm. Heat the rest of the oil in the same pan and sauté the onions in a glass. Add the mushrooms and sauté briefly. Dust with flour, deglaze with wine and pour in the soya sauce and vegetable broth. Season with salt and pepper and cook until creamy over medium heat. Wash the parsley and chop it roughly. Just before serving, add the meat and half of the parsley.

2. Cook the durum wheat in salted water about 10 minutes after the instructions in the package, drain through a sieve and allow to spread out. Cut radishes into strips. Mix the wheat in a bowl with flour, egg, radish strips and remaining parsley. Season with salt and pepper. Heat some oil in the frying pan and form small rösti with a tablespoon. Roast light brown on both sides and serve to the sliced.

Video Board: Jamie's Quick Potato Dauphinoise.

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