Single Dinner No. 73

Ingredients for 1 servings:

• 2 chicken legs, roasted, from the day before
• 115 g kohlrabi, net
• 80 g potatoes, net
• 80 g leek, net
• 10 g parsley, fresh
• 150 g crème fraîche
• ½ lime(s), the juice
• 1 tsp salt
• Sea salt, from the mill
• Black pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 11 minutes; Total time approx. 41 minutes

Chicken drumsticks with kohlrabi, potato and leek noodles in crème fraîche with parsley

Peel the potatoes – once the outer skin is off, use a peeler to continue peeling the potatoes all around in spirals. Cut the last of the potato into sticks. Place the potato spirals in a larger bowl, drizzle with lemon juice, and mix well. Peel the kohlrabi, remove any woody bits – continue peeling in spirals like the potatoes, leaving the rest in sticks – then add to the bowl with the potato spirals. Clean and halve the leeks – cut each half lengthwise into very thin julienne strips, add to the bowl, and mix everything well. Bring 1 liter of water to a boil in a saucepan with the teaspoon of salt, then boil the vegetable spirals and strips for 6 minutes at a rolling boil. Turn off the heat, remove the pan from the heat, and let stand for 5 minutes. Using a colander, remove the vegetables from the water into a bowl. Drain the cooking water into a measuring jug – reserve a little of the liquid in the pan and heat over medium heat (do not boil!). Add the crème fraîche and finely chopped parsley and stir to combine. Add a little more of the cooking water for a more creamy sauce. Add the vegetable spirals and strips to the sauce, fold in, and season to taste. Arrange the warmed legs on a plate with the vegetable noodles.