RECIPES
Basia…a so-called Eintopf (German one-pot dish). The beauty of this dish is its simplicity: you toss all the ingredients into one pot and sauté, simmer and cook them together. It takes no more than half an hour to prepare, and the ingredients are ones anyone can easily get their hands on.
You can modify this dish depending on what's in your fridge and what you like. You can also make it vegetarian, and it tastes great that way too. It's fairly light, so it's perfect for dinner. For a heartier lunch or dinner, you can serve it with, for example, whole grain bread.
Mild One-Pot Pasta Dish
The recipe comes from the book "Familie in Form," published by Stiftung Warentest.
Ingredients:
(serves 4)
- 250 g chicken breast
- 250 g baby carrots
- 250 g kohlrabi
- 1 tbsp canola oil
- salt
- pepper
- 750 ml vegetable broth
- 150 ml unsweetened carrot juice (mine was freshly squeezed)
- 100 ml 10% cream
- 250 g small pasta (preferably)
- 250 g frozen peas
- 2 big handfuls of garden cress
- 1 small zucchini (my addition)
Rinse the chicken breast, pat it dry and cut it into cubes. Rinse, peel and finely dice the carrots and kohlrabi.
Heat the oil in a pot, brown the meat and season it with salt and pepper. Add the carrots and kohlrabi and sauté for a moment. Pour in the broth, add the juice and cream, and bring to a boil. Add the pasta and cook it al dente, stirring often so that nothing sticks to the bottom and burns. About 5 minutes before the end of cooking, add the frozen peas.
Rinse the garden cress and pat it dry. Adjust the seasoning to taste and serve the dish sprinkled with the cress.
Mild One-Pot Pasta Dish
Additional notes:
Instead of peas, you can use canned corn.
You can skip the chicken and, shortly before the end of cooking, add small sausages or hot dogs cut into small pieces.
Enjoy, and warm greetings from the Tri-City (Trójmiasto)!
