Chicken with a side dish of cauliflower and carrots

Submitted by enr on 05 Dec 2012
130-150 g boiled or roast chicken
3-4 inflorescences cauliflower
2 carrots
150 ml milk
1 full tbsp flour, toasted in a dry pan
1-2 tbsp sunflower oil
pinch of sugar
pepper, nutmeg, salt
fresh parsley, dill - to decorate
Chicken with a side dish of cauliflower and carrots
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Cauliflower is boiled in salted water until tender. I leave it slightly crunchy. From the thin end of the carrot is cut a little piece of decoration. Boil together with cauliflower, then stew with carrots. carrots planed in large pieces grater and sauté with the oil and 1-2 tbsp water. When tender are seasoned with salt, sugar and add a small lump of butter - about 1 tsp After 2-3 minutes, remove from heat. flour dissolved in a little milk to make a thin slurries. Make the remaining milk and boil until thickened as beshamelov sauce. Season with salt, pepper and nutmeg. Cut the meat into slices. Ranks in the dish. Add cauliflower as a side dish. Pour the white sauce and top with steamed carrots. Decorate with carrot and green spices. * Products are for one portion.
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05 Dec 2012