Chicken with parsnip puree and vegetables

Ingredients for 1 servings:

• 5 m.-large parsnip(s)
• 2 m.-sized potatoes
• 100 ml milk
• 1 tbsp, heaped butter
• Salt
• some parsley or cress
• 1 small carrot(s)
• 1 small parsnip(s)
• 1 handful of beans
• 1 tbsp clarified butter
• salt and pepper
• 150 g chicken breast fillet(s)
• 1 tbsp, leveled tomato paste
• salt and pepper
• Paprika powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

simple, fast, healthy

Parsnip puree: Peel the potatoes and parsnips and cut into equal-sized pieces (approx. 3 x 3 cm). Briefly run them under water and rinse them. Place the pieces in a pot of water and bring to a boil. Cook until everything is soft (it’s best to test with a knife whether it pierces easily or difficultly). Cooking time: approx. 15 minutes. Drain the water and mash everything with a masher until there are as few large pieces as possible. Then add a small splash of warm milk and mash the remaining pieces. Stir in the remaining milk, season the puree with salt, and add a little butter. You can either add the parsley or cress and stir it in, or just sprinkle it over the puree at the end. Vegetables: Peel the carrot and parsnip and cut into pieces. Trim the ends of the beans and briefly rinse the vegetables. In a pan with clarified butter, fry the vegetables over medium heat until tender, then season with salt and pepper. Meat: Season the chicken with salt and pepper, and rub with tomato paste and paprika. It should only be a thin layer. In a pan with clarified butter, sear the chicken on all sides for 2 minutes, then reduce the heat and fry for another 5 minutes, turning after 2 minutes. Remove the chicken from the pan and let it rest in aluminum foil for a few minutes. Serve the meat with the puree and vegetables.