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Marsha Glick
Dutch stir-fry vegetables with chicken fillet
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Ingredients
Directions
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Cut the winter carrot and celeriac into equal pieces. Bring water with salt to the boil and blanch the carrot and celeriac for about 2 minutes. Drain the vegetables and drain in a colander.
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Sprinkle the chicken fillet with salt and freshly ground pepper. Heat the baking product and stir fry the chicken breast for about 2 minutes at a high setting.
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Add the carrot and celeriac and stir fry approximately 5 minutes to a low setting.
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Add the mushrooms and spring onion and stir fry for another 2 minutes at a high setting. Season to taste with salt and freshly ground pepper and sprinkle the dish with the celery. Tasty with mashed potatoes or rice.
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35 minMain dishpumpkin, egg, wholemeal flour, wholemeal flour, paprika, spring / forest onion, Parmesan cheese, turkey fillet, chicken breast, olive oil, orange juice, honey, ginger, cornstarch, orange,pumpkin rosti with turkey and orange sauce -
55 minMain dishsauerkraut, crumbly potato, onion, garlic, butter, paprika, fresh cream, traditional olive oil, fresh thyme, mushroom melange, deer steak,deer steaks with creamy sauerkraut puree and fried mushroom melange -
20 minMain dishdried apricots, turkey fillet, chicken breast, dried plum without pit, Red onion, garlic, dried chili pepper, chilli pepper flakes, cranberry compote, butter, ras el hanout, cinnamon powder, olive oil, coriander, coriander powder (ketoembar), hot pepper sauce, sweet chilli sauce, pumpkin, pumpkin seeds, couscous, vegetable stock, chicken bouillon, spring / forest onion, flat leaf parsley, cucumber, mint leaf,stuffed turkey breast with roasted pumpkin and herb couscous -
25 minMain dishbasmati rice, chicken breast, onion, sunflower oil, fresh spinach, kormasaus, almond shavings,chicken korma with spinach
Nutrition
230Calories
Sodium0% DV0g
Fat11% DV7g
Protein56% DV28g
Carbs3% DV9g
Fiber0% DV0g
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