Ragout Fin from Chicken
Total Time30 minutes mins
Servings: 4 people
Ragout:
- 400 g Chicken meat
- 200 g Peas and carrots, TK
- 2 Shallots chopped
- 100 g Asparagus sections
- 6 Mushrooms, slices
- 200 ml Creme fraiche Cheese
- 1 tbsp Butter
- 250 ml Vegetable broth [broccoli, tomato, onion, water)
- 1 tbsp Food starch
- 1 tbsp Cooking oil
Seasoning:
- 1 pinch Sugar or sugar substitute sweetener stevia powder 1: 1
- 1 pinch Salt
- 1 tsp Apple cider vinegar [can also be omitted]
- 1 tsp Chopped dill
- 1 tbsp Chopped parsley
- 1 tsp Tschubritza spice mix
Mold:
- 50 g Croutons
- 6 Puff pastry molds with a lid or homemade
Ragout:
Briefly sear the poultry and onions in the pan and then add them to the ragout pan. Now add the vegetables and mix with the butter, vegetable stock and dissolved cornstarch to bind the sauce. Season well. During the slow heating process, make sure that nothing burns by constantly stirring something.
Serving: 100g | Calories: 220kcal | Carbohydrates: 6g | Protein: 13.6g | Fat: 15.8g