Ginger chicken with beetroot mash and beurre blanc

Ingredients for Ginger chicken with beetroot mash and beurre blanc

Instructions for Ginger chicken with beetroot mash and beurre blanc

To prepare the Ginger chicken with beetroot mash and beurre blanc recipe, please follow these instructions:

Peel all the root vegetables first and chop them roughly. Then chop the pears and chili as well as onion, garlic and crushed pot and put it all in a saucepan. Fill the pot with water until all the root crops are covered and set to boil. Depending on how rough they are peeled, boil between 30 and 60 minutes.

After cooking long enough, almost all water has to be poured out (leave about 1 dl of water remaining). Once this is done, blend content until it has the desired structure. Put the pot back on the hob with the mash and add the butter and crushed pot.
Boil the liquid out of the mash (it will only take a few minutes) and it will be ready for serving.

Beurre Blanc:
Peel the shallots and garlic very well and pour them into a small sauce pan, then add the white wine and a little crushed pot and cook the contents so that it corresponds to about 2 tablespoons of liquid. Add the cloves of garlic and garlic and pour the liquid back into the pan. Then add butter and it is very important not to bring the sauce to boil as it will make the butter separate! Ergo low heat. Add saffron and give the sauce 5 minutes. More and it is then ready for serving.

Chicken: Cut the chickens into very flat fillets and season with ginger, salt and pepper. Step into rapeseed oil and make sure the rest of the food is ready, as the chicken should only have a few minutes on each side.

Decorate the plate with the leaves from the crushed pot, slowly add a cashew nuts to a dry forehead and chop them roughly. Embellish them as you like it best!

tips:
This is a right, I have been inspired by the "fusions" idea. The dish is a combination of Nordic cuisine, South Asian and traditional French cuisine. A really delicious recipe for the dark winter evenings.