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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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270 minMain dishlarge onion, run through beef, unsalted butter, clove, dried laurel leaves, meat broth tablet, water, crumbly potato, Goudrenet apple, semi-skimmed milk, unsalted butter, dried nutmeg, bread-crumbs,hunting dish of hot lightning -
40 minMain dishfusilli (pasta), Red onions, garlic, haricots verts, String Beans, celery, fennel bulb, olive oil, vegetable stock tablets, ciabattina, Pesto, fresh basil, grated Parmesan cheese,summery minestrone soup -
100 minMain dishonion, romatomat, beef soup meat, curry powder, traditional olive oil, beef broth tablet, sprig of rosemary, tap water, leeks, winter carrot, farro,meal soup with beef and farro
Nutrition
230Calories
Sodium0% DV0g
Fat11% DV7g
Protein56% DV28g
Carbs3% DV9g
Fiber0% DV0g
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