John Myers
Ingredients for 4 servings:
- 500 g chicken heart(s)
- 2 m.-sized onion(s)
- 500 ml vegetable stock
- 1,000 g floury potatoes
- 1 tsp horseradish
- nutmeg
- salt and pepper
- 1 jar red cabbage
- Fat for frying
- Sauce thickener or starch
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes
with mashed potatoes and red cabbage
Peel and slice the potatoes, then boil in salted water for about 20 minutes until soft. In the meantime, peel the onion, quarter it, and slice it into strips. Briefly rinse the potatoes under running water, then fry them with the sliced onions in a deep pan with butter/oil until translucent. Add the vegetable stock to the pan, season with salt and pepper, and reduce the heat for about 10 minutes. By now, the potatoes should be soft enough to mash/puree. Season the mashed potatoes with salt, nutmeg, and horseradish, and keep warm until ready to serve. Now heat the red cabbage and adjust the seasoning if desired. Finally, thicken the ragout with a sauce thickener or starch, and serve everything together on suitable plates.
Facebook Comments