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🍽️ Creamy Fennel and Potato Puree with Chicken Strips

162 kcal · 30 min · 4 servings

Ingredients

• 1 bag fennel tea
• 200 g potatoes (4 small potatoes)
• 1.5 bulbs fennel
• 100 g chicken breast fillet
• 50 g ripe pears
• 4 tbsp rapeseed oil

Instructions

1. 1. Pour 700 milliliters of boiling water over the tea bag.
2. 2. Let the tea steep for 10 minutes.
3. 3. Wash the potatoes thoroughly.
4. 4. Peel the potatoes.
5. 5. Cut the potatoes into small cubes.
6. 6. Remove the tough cores from the fennel.
7. 7. Wash the fennel.
8. 8. Slice the fennel into thin slices.
9. 9. Rinse the chicken breast fillet under cold water.
10. 10. Pat the meat dry with a kitchen towel.
11. 11. Cut the chicken fillet into thin strips.
12. 12. Remove the tea bag from the liquid.
13. 13. Measure out 600 milliliters of the fennel tea.
14. 14. Pour the tea into a pot.
15. 15. Bring the tea to a boil.
16. 16. Add the potato cubes to the pot.
17. 17. Add the fennel slices to the pot.
18. 18. Add the chicken strips to the pot.
19. 19. Cover the pot with a lid.
20. 20. Cook the ingredients for 10 to 15 minutes.
21. 21. Check if everything is soft.
22. 22. Peel the pear half.
23. 23. Cut the pear in half.
24. 24. Remove the core of the pear.
25. 25. Add the pear pieces to the vegetables in the pot.
26. 26. Puree the entire mixture with a hand blender.
27. 27. Check the consistency of the puree.
28. 28. Thin the puree with the remaining fennel tea if necessary.
29. 29. Stir the oil into the finished puree.
30. 30. Feed one portion of the puree while it is lukewarm.
31. 31. Let the remaining portions cool down.
32. 32. Freeze the cooled portions.

Nutrition per serving

• kcal: 162
• Protein: 8 g · Fett/Fat: 10 g · Carbs: 8 g