Vegetable chicken casserole

Ingredients for 3 servings:

• 300 g chicken breast fillet(s), more or less if needed
• some oil for frying
• 2 large potatoes, peeled, thinly sliced
• 300 g carrot(s), cleaned, sliced
• 2 small kohlrabi, young, cut into sticks
• 100 g peas, fresh or frozen
• salt water
• 1 medium-sized onion(s), finely diced
• 20 g butter
• 30 g flour
• 300 ml liquid (vegetable cooking water or vegetable stock)
• e.g. chopped parsley
• 50 g cream cheese, can also be omitted
• Fat for the mold
• optionally grated Parmesan or other cheese for sprinkling
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Carrots, kohlrabi and peas

Fry the prepared chicken fillets in a little oil for about 5 minutes on each side. Remove from the pan and let rest. Simmer the potatoes, carrots, and kohlrabi in lightly salted water for about 5 minutes, then remove and transfer to a greased casserole dish, scattering the peas on top. Reserve the cooking water for the sauce. Slice the chicken fillet and arrange it on top of the vegetables. For the sauce, sauté the diced onions in the butter, do not brown. Dust with flour, sauté briefly, and pour in 300 ml of cooking liquid (top up with water or milk as needed), season generously with salt and pepper, and add chopped parsley, if desired. If you like, you can also stir in some cream cheese spread. Pour the sauce over the casserole, top with grated cheese or Parmesan cheese, if desired, and place in the oven at 180°C fan/convection oven (200°C top/bottom heat) for about 30-40 minutes, until the vegetables are tender. The cooking time depends somewhat on the size of the vegetables and whether you’re using very young vegetables.