Singles Dinner No. 12

Ingredients for 1 servings:

• 220 g potatoes
• 230 g celery
• 1 tsp salt
• 1 tsp vegetable broth
• 50 g radish leaves (from a bunch of radishes)
• 1 tbsp sour cream
• 160 g chicken breast fillet(s)
• Salt, from the mill
• Pepper, colorful, from the mill
• chili flakes
• g fat, for the pan

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Potato-celery-radish leaf puree with chicken breast fillet

Peel the potatoes, first slice them, then dice them. Place them in a pot, just cover with water, add salt and vegetable stock, and bring to a boil. Trim the celery stalks, including the greens, cut each leaf lengthwise, then cut into small pieces. After 10 minutes, add them to the potatoes in the pot and cook for another 10 minutes. Trim the radish leaves, discarding any yellow leaves, wash them thoroughly 3-4 times, roughly chop them, and add them to the pot with the potatoes and celery for the last 5 minutes. Heat the fat in a small pan and fry the fillet on both sides over medium heat, then season to taste. Using a colander, remove the potatoes and vegetables from the pot, drain well, and then transfer them to a bowl. Add the tablespoon of sour cream and mash everything thoroughly. Season to your taste (I left it as is) and serve. Add the fillet, and you’re done. A truly delicious meal with plenty of flavor.