John Myers
Ingredients for 2 servings:
- 500 g chicory
- 300 g carrot(s)
- 250 g parsley root(s)
- 2 shallots
- 1 shot of white wine
- 1 tbsp Dijon mustard
- 1 lemon(s), organic
- n. B. Sea salt with Mediterranean herbs
- n. B. Pfeffer
- 5 sage leaves
- 2 tomatoes
- 1 turkey schnitzel
- e.g. Parmesan
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
delicious vegetable meal, also suitable for low carb
Cut the carrots and parsley roots into approximately 3 cm long sticks or julienne strips. Halve the chicory and lightly fry the cut sides in a pan in a little olive oil. Then briefly turn it over and lightly fry the top side as well. Place the chicory halves, cut sides up, in a baking dish and bake at 220 degrees. Wash the lemon thoroughly and slice it. Sear the slices in the pan on both sides until lightly browned, then place them on top of the chicory. Meanwhile, sauté 2 shallots, add the carrots and parsley roots, and sauté briefly. Deglaze with a splash of white wine, stir in the mustard, and season with salt and pepper. Add the finely sliced sage. If you need more liquid, add a little more water. Pour this mixture over the chicory and bake for about 15 minutes. Cut the turkey schnitzel into small pieces, sear it, and serve it over the vegetables along with 2 diced tomatoes. Then sprinkle with Parmesan cheese, if desired, and let it bake for another 5 minutes. Serve with rice or white bread, if desired.
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