Potato and cauliflower mash with chicken strips in a light sauce

Ingredients for 4 servings:

• 750 g cauliflower, frozen
• 5 m.-sized potatoes
• 400 g chicken
• ½ red bell pepper(s)
• 1 ½ tbsp whole wheat flour
• 4 shots of milk
• ½ tsp stock powder
• ½ onion(s)
• salt and pepper
• possibly nutmeg
• 120 ml water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Low fat, also works low carb

Quarter the potatoes and boil with the cauliflower in a pot with a little water until al dente. Meanwhile, finely chop the bell peppers and the onion into small rings. If desired, cut the chicken into bite-sized pieces. Heat a pan and briefly fry the meat, bell peppers, and onion. Reduce the heat and cook everything. One after the other, dust the meat with flour and stir in the water until a roux forms. Then add the stock powder and gradually the milk. Drain the cauliflower and potatoes and mash them. Add a little salt and nutmeg if desired. Plate everything up and serve. Without the potatoes, just with the cauliflower puree, the recipe is low-carb.