"VIANDS TO DUBLICATE"
Following a recipe by chef Walter Stippler & Team
"Styrian Breast of chicken with parsley root cream
beetroot and peas "
- 2 pieces of breast of chicken about 400 g
- 2-3 pieces of parsely root
- 1 piece of beetroot
- 1-2 shallots
- 2-3 potatoes
- thyme, oil, salt, pepper, nutmeg,
- clove of garlic, butter, cream, chervil
Add to the breast of chicken salt and pepper and fry the skin side down in oil. Afterwards put the breast together with thyme, garlic and butter in the oven.
In the meantime peel the parsley root, chop and sauté in butter with the shallots. Soften the vegetables and puree everything so that a cream results.
Clean the pea pods and blanch in salted water. Put the cooked beetroot into cubes and cook the mashed potatoes. At the finale of the whole thing garnish with fresh chervil!