Chicken breast supreme with summer vegetable stew
(0)
45 min
Pataky Péter
Preparation method
1
Wash the vegetables and chop them into equal-sized pieces.
2
It is always worth blanching green vegetables, i.e., boiling them in salted water for a few minutes and then immediately cooling them in ice water.
3
Sauté the root vegetables in a little butter with a pinch of salt while covered – but do not cook until completely soft – adding a few spoonfuls of stock or water if necessary.
Chef's tip
Do not discard the juices from the sous-vide pouch; they are excellent for sauces and dressings.
Ingredients
Price per portion:HUF 1,826.00
INGREDIENTS
You probably have at home
Nutritional values
Energy value
2447.64 kJ585 kCal
25 min
