Cucumber vegetables in horseradish cream

Ingredients for 4 servings:

• 1 vegetable onion(s)
• 2 cucumbers
• 150 g carrot(s)
• 300 g chicken breast
• 150 g rice
• salt and pepper
• 375 ml vegetable broth
• 100 g whipped cream
• 1 bunch of dill
• 2 tsp horseradish, freshly grated
• 1 tsp lemon juice
• 1 pinch(s) of sugar
• n. B. Arrowroot flour
• 1 shot of oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Roughly dice the onion. Peel the cucumbers and halve them lengthwise. Remove the cores (easiest with a spoon) and slice the cucumber halves. Thinly slice the carrots and dice the chicken breast. Let the rice soak in boiling water for about 20 minutes. Heat the oil in a pan, brown the meat, then remove. Briefly sauté the cucumbers and onions in the oil. Add the carrots and meat and season with salt and pepper. Deglaze with the vegetable stock and cream, bring to a boil briefly, and simmer for about 15 minutes. Chop the dill and stir in with the horseradish. Season to taste with salt, pepper, lemon juice, and sugar. Thicken with a little arrowroot flour. Serve with the rice. We don’t skimp on the horseradish; it adds flavor to the dish. It sounds pretty weird, but even the kids lick their plates clean.