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🍲 Classic Carrot Stew with Kassler and Arugula

477 kcal · 30 min · 4 servings

Ingredients

• 800 g carrots (8 carrots)
• 400 g chicken kassler (boneless)
• 200 g large organic orange (1 large organic orange)
• 150 g arugula (2 bunches)
• 1 tbsp rapeseed oil
• salt
• nutmeg
• 250 g small whole wheat noodles
• 80 ml coffee cream (10% fat)
• pepper

Instructions

1. 1. Wash the carrots thoroughly.
2. 2. Peel the carrots.
3. 3. Cut the carrots into small cubes.
4. 4. Rinse the Kassler meat under running water.
5. 5. Pat the Kassler dry with kitchen paper.
6. 6. Cut the Kassler into small cubes as well.
7. 7. Rinse the orange under hot water.
8. 8. Dry the orange.
9. 9. Grate the orange peel finely.
10. 10. Halve the orange.
11. 11. Squeeze the juice from the orange.
12. 12. Wash the arugula.
13. 13. Shake the arugula dry.
14. 14. Remove thick stems from the arugula.
15. 15. Chop the arugula leaves finely.
16. 16. Heat the oil in a casserole pot.
17. 17. Sauté the carrot cubes in the hot oil for 2 to 3 minutes.
18. 18. Salt the carrots.
19. 19. Grate some nutmeg directly over the carrots.
20. 20. Stir the grated orange peel into the carrots.
21. 21. Pour in the orange juice.
22. 22. Cover the pot.
23. 23. Let the stew cook on low heat for 10 minutes.
24. 24. Fold the Kassler into the stew.
25. 25. Let everything cook for another 10 to 12 minutes.
26. 26. Bring plenty of salted water to a boil.
27. 27. Cook the pasta al dente according to package instructions.
28. 28. Drain the pasta.
29. 29. Let the pasta drain.
30. 30. Stir the arugula into the stew.
31. 31. Stir the coffee cream into the stew.
32. 32. Season the stew with pepper to taste.
33. 33. Serve the stew immediately with the pasta.

Nutrition per serving

• kcal: 477
• Protein: 30 g · Fett/Fat: 13 g · Carbs: 58 g