Summer Chicken Breast with Vegetables and Roasted Potatoes

Ingredients

• 2 Kohlrabi (with greens)
• 2 carrots
• 3 Parsley root stalks
• 1 stalk leek
• 1 tbsp Vegetable oil
• 1 tbsp butter
• Salt
• white pepper
• 1 tbsp chopped parsley
• 1 Tbsp clarified butter
• 400 g chicken breast fillet
• 600 g small potatoes (cooked)
• 1 tbsp flour
• 2 tbsp butter
• Watercress

Instructions

1. 1.

   Wash, trim, peel the vegetables and cut them into fine julienne strips. Heat oil with butter in a pan and sauté the vegetable strips. Add vegetable broth and steam for about 5 minutes, set aside and keep warm. Stir in parsley.

2. 2.

   Slice the chicken breast fillet into strips and brown it all around in hot clarified butter for 5-7 minutes until golden yellow, seasoning with salt and pepper.

3. 3.

   Dust the potatoes with flour and fry them in hot clarified butter until golden yellow. Arrange the potatoes, vegetables and chicken strips on plates, garnish with watercress and serve.