Chicken and kohlrabi ragout

Ingredients for 2 servings:

• 3 m.-large kohlrabi
• 3 large tomatoes
• 300 g chicken, possibly marinated for grilling
• 500 ml chicken broth or other broth, possibly less
• Soy sauce
• e.g. basil, fresh
• e.g. parsley, fresh
• salt and pepper
• 2 corners of processed cheese
• some sugar, maybe
• e.g. olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

simple and tasty, quick to cook

Peel the kohlrabi, dice it, and roast it in a pan or pot, then cook it in the broth for about 30 minutes until soft or about 15-20 minutes until al dente, depending on your taste. Shred the chicken, season it, and fry it in a pan. Season with soy sauce and set it aside. Chop the tomatoes and fry them in a pan, season, and add a little kohlrabi broth or milk to prevent burning. Then stir in the two pieces of processed cheese to thicken the sauce. Add everything to the kohlrabi along with the meat, stir, and season again with the herbs and spices. Tip: You can also use pre-marinated chicken steaks if you have any left over from a barbecue.