Carrot sauce with pieces of smoked chicken
A whole lunch, cooked in an hour, when you don't feel like cooking any meat. You can make this healthier lunch or dinner option even on a weekday when you don't have much time. The sweet taste of the sauce after the carrots will appeal to children too.
Ingredients · Servings 1 dose
- 400 g mrkve
- 2 smoked thighs
- 1 onion
- 1 tablespoon plain flour
- 1 slice of butter
- 100 g sour cream (or sweet to taste)
- 3 balls of allspice
- 1 bay leaf
- a few drops of lime juice (optional)
- sugar to taste
- a small pinch of nutmeg
- salt
Method · 55 min
- First, remove the thighs. Cover the thigh bones with water, add a little salt, and cook for about 15 minutes. Cut the meat into bite-sized pieces and set aside for later.
- Dice the onion and carrot. Saute the onion in butter until translucent, then add the carrot and spices. Sauté until the carrot begins to turn golden. Dust with flour and pour in the stock.
- Boil the carrots until soft. Stir occasionally. Once soft, remove the spices and blend with an immersion blender until smooth.
- Remove a small amount of the sauce, stir in the cream, pour in the rest, add the meat and heat together.
- Finally, season the sauce with nutmeg, sugar or lime.
