John Myers
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Beetroot – Chicken – Sliced …
The perfect beetroot – chicken – sliced … recipe with a picture and simple step-by-step instructions.
Beetroot – Chicken – Sliced
- 30 g Beetroot fresh
- 1 Chicken schnitzel approx. 90 g
- Oil
- 0,5 Fresh onion
- 0,5 teaspoon Flour
- 75 Milliliters Poultry broth
- Pepper and salt
- 20 g Whipped cream
Almond – Potato – Rösti
- 2 tablespoon Almonds in pens
- 200 g Potatoes
- 1 Egg
- Salt and nutmeg
- Oil
Serving
- Fresh smooth parsley
Beetroot – Chicken – Sliced
- Peel and coarsely grate the beetroot. (Wear disposable gloves!) Steam in a little hot oil for 5 minutes.
- Wash the meat, dry it and cut it into strips. Peel onion and chop finely.
- Fry the meat in hot oil. Take out of the crucible. Sauté the onion in the frying fat. Dust the flour over it. Pour in the broth and briefly bring to the boil while stirring.
- Add the meat again. Season with pepper and salt. Add beetroot and mix. Finally stir in the cream. Heat briefly, but do not boil.
Almond – Potato – Rösti
- Toast the almonds in a pan without adding any fat. Allow to cool slightly.
- Peel, wash and roughly grate the potatoes. Mix with the egg and season with salt and nutmeg. Finally mix in the almonds.
- Fry the hash browns on both sides in hot oil. Drain excess oil on kitchen paper.
Serving
- Arrange the almond – potato – rösti together with the beetroot – chicken – strips on a plate. Garnish with parsley.
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