Parsnip Carrot Chicken Pan
(2 servings)
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Peel and dice four potatoes and put them in a pot with one cup of vegetable stock. Let them simmer for about 15 minutes. Peel and dice four carrots, put them in the same pot as the potatoes and let them simmer for another 15 minutes. |
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| Wash and dry two chicken breasts and cut them into small pieces. In a pan heat one tablespoon of olive oil and fry the chicken pieces for 5 minutes. Peel and dice four parsnips and fry them 5 minutes together with the chicken. |
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Add one tablespoon of sugar, two diced spring onions and one teaspoon of turmeric. Fry with stirring. Add the potatoes, carrots and stock and one handful of chopped parsley. Serve together with sour cream. |
