Poultry

Carrot Puree with Rosemary Chicken

Portions2 peopleChangeTiming 30 minsView
Ingredients10 IngredientsViewSwitzerland100 % localView
  • 0.5  teaspoon apple vinegar
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 0.5  tablespoon butter
    Swiss ingredient in season
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  • 150  grams carrots
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
    Storage tip

    Carrots can easily be kept for a week or more in the vegetable drawer of the fridge. Remove the packaging (plastic bags, etc.) before you put them into the fridge. If you want to keep them extra fresh, wrap them in a moist towel.

    Foodsave tip

    You can refresh soft and limp carrots by soaking them in a bowl of cold water for a few hours before eating them. This restores the lost humidity in the carrots, which makes them crisp again.

  • 250  grams chicken breast
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  • 2  grams cumin powder
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  • 0.5  tablespoon dried rosemary
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  • 0.5  tablespoon honey
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  • 150  grams potatoes
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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    Storage tip

    Raw potatoes are best stored in dark and dry places at 6 to 10 degrees Celsius and away from ripe fruits. Cooked potatoes and potato puree can be stored in the fridge for around 3 days.

  • 1.25  teaspoons salt
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  • 2.5  teaspoons sunflower oil
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Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Pat 250 grams chicken breast dry with a kitchen papers and cut small incisions into the pieces
Sprinkle the chicken with 0.5 teaspoon salt and 0.5 tablespoon dried rosemary and rub the 0.5 tablespoon honey and 0.5 teaspoon apple vinegar on the chicken and into the incisions
Peel 150 grams potatoes and 150 grams carrots and cut them into pieces of around 3 cm
Add water to a large saucepan and bring to the boil over high heat
Add potatoes, carrots and 0.5 teaspoon salt to the saucepan and boil for about 20 minutes until they are soft
Add 2.5 teaspoons sunflower oil into a medium-sized frying pan and heat up over highest heat until the oil is hot
Fry the chicken pieces on highest heat for about 1:30 minutes on each side
Lower the heat and cook the chicken on medium heat for 5 minutes on one side
Flip over the chicken and cook for 5 minutes on the other side
Drain the water from the saucepan with the vegetables and add 0.25 teaspoon salt, 0.5 tablespoon butter and 2 grams cumin powder to the saucepan
Mash the vegetables in the saucepan with a potato masher until the mixture looks homogeneous
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Carrot Puree with Rosemary Chicken

Carrot Recipes

A roasted chicken breast cut into several pieces served with carrot puree on a black plate
Timing 30 mins
Portions2 people
Ingredients10 Ingredients

Ingredients

  • 0.5  teaspoon apple vinegar
  • 0.5  tablespoon butter
  • 150  grams carrots
  • 250  grams chicken breast
  • 2  grams cumin powder
  • 0.5  tablespoon dried rosemary
  • 0.5  tablespoon honey
  • 150  grams potatoes
  • 1.25  teaspoons salt
  • 2.5  teaspoons sunflower oil

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Tools

  • 1 medium-sized frying pan
  • 1 large saucepan
  • 1 cutting board
  • 1 knife
  • 1 potato masher
  • 1 kitchen papers

Carrot Puree with Rosemary Chicken

Carrot Recipes

Instructions

Pat 250 grams chicken breast dry with a kitchen papers and cut small incisions into the pieces
Sprinkle the chicken with 0.5 teaspoon salt and 0.5 tablespoon dried rosemary and rub the 0.5 tablespoon honey and 0.5 teaspoon apple vinegar on the chicken and into the incisions
Peel 150 grams potatoes and 150 grams carrots and cut them into pieces of around 3 cm
Add water to a large saucepan and bring to the boil over high heat
Add potatoes, carrots and 0.5 teaspoon salt to the saucepan and boil for about 20 minutes until they are soft
Add 2.5 teaspoons sunflower oil into a medium-sized frying pan and heat up over highest heat until the oil is hot
Fry the chicken pieces on highest heat for about 1:30 minutes on each side
Lower the heat and cook the chicken on medium heat for 5 minutes on one side
Flip over the chicken and cook for 5 minutes on the other side
Drain the water from the saucepan with the vegetables and add 0.25 teaspoon salt, 0.5 tablespoon butter and 2 grams cumin powder to the saucepan
Mash the vegetables in the saucepan with a potato masher until the mixture looks homogeneous