Kohlrabi-carrot-chicken pan in curry sauce

Ingredients for 3 servings:

• 500 g kohlrabi (weighed peeled)
• 400 g carrot(s) (weighed peeled)
• 300 g chicken breast fillet(s)
• 1 tbsp butter
• 200 ml vegetable broth or chicken broth
• 2 tbsp lemon juice
• 1 tsp curry powder
• ½ bunch parsley
• 200 g crème fraîche or cream cheese
• Salt and pepper freshly ground black,

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the chicken breast fillet into strips; cut the kohlrabi and carrots into thin, approximately 2 cm long sticks. Briefly fry the chicken strips in a large, non-stick pan, season with salt and pepper, remove from the pan, and set aside. Melt the tablespoon of butter in the same pan and sauté the kohlrabi and carrot sticks. After about 10 minutes, sprinkle the curry powder over the chicken and sauté briefly; deglaze with the stock and lemon juice. Stir in the crème fraîche or cream cheese, chicken strips, and finely chopped parsley, and season again with salt and pepper if desired. Serve with rice or noodles.