Poultry

Sauteed carrots with chicken and potatoes

Portions2 peopleChangeTiming 28 minsView
Ingredients8 IngredientsViewSwitzerland99 % localView
  • 2  tablespoons butter
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 300  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.

  • 300  grams chicken breast
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 2  grams ground nutmeg
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 300  grams potatoes
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
    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.

  • 2  pinches of salt
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  • 0.5  teaspoon salt
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  • 4  tablespoons sunflower oil
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  • 60  millilitres whole milk
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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

Peel 300 grams potatoes and 300 grams carrots, cut the potatoes into cubes of 1 cm cubes and the carrots into wheels of 0.5 cm
Cut 300 grams chicken breast into pieces of around 2 cm and season them with 1 pinch of salt
Add water to a medium-sized saucepan and bring to the boil over high heat
Add the potatoes and 0.5 teaspoon salt to the saucepan and boil for about 20 minutes
Add the carrots, 2 tablespoons sunflower oil and 60 millilitres water to a small saucepan and simmer them over medium heat for about 15 minutes until the water has evaporated
Add 2 tablespoons sunflower oil to a medium-sized frying pan and heat up over medium heat until the oil is hot
Add the chicken pieces to the frying pan and fry them for about 10 minutes until they are lightly browned on all sides
Reduce the heat for the frying pan to low to keep the chicken warm
Remove the saucepan with the carrots from the heat
Drain the water from the saucepan with the potatoes and mash the potatoes with a potato masher
Add 60 millilitres whole milk, 2 tablespoons butter, 1 pinch of salt and 2 grams ground nutmeg to the mashed potatoes and stir until everything is well combined
Arrange the sautéed carrots, chicken and mashed potatoes together on plates
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Sauteed carrots with chicken and potatoes

Carrot Recipes

Steamed carrots, fried chicken pieces and mashed potatoes served on a white plate
Timing 28 mins
Portions2 people
Ingredients8 Ingredients

Ingredients

  • 2  tablespoons butter
  • 300  grams carrots
  • 300  grams chicken breast
  • 2  grams ground nutmeg
  • 300  grams potatoes
  • 2  pinches of salt
  • 0.5  teaspoon salt
  • 4  tablespoons sunflower oil
  • 60  millilitres whole milk

Scan for more details

Tools

  • 1 medium-sized frying pan
  • 1 medium-sized saucepan
  • 1 small saucepan
  • 1 cutting board
  • 1 knife
  • 1 potato masher

Sauteed carrots with chicken and potatoes

Carrot Recipes

Instructions

Peel 300 grams potatoes and 300 grams carrots, cut the potatoes into cubes of 1 cm cubes and the carrots into wheels of 0.5 cm
Cut 300 grams chicken breast into pieces of around 2 cm and season them with 1 pinch of salt
Add water to a medium-sized saucepan and bring to the boil over high heat
Add the potatoes and 0.5 teaspoon salt to the saucepan and boil for about 20 minutes
Add the carrots, 2 tablespoons sunflower oil and 60 millilitres water to a small saucepan and simmer them over medium heat for about 15 minutes until the water has evaporated
Add 2 tablespoons sunflower oil to a medium-sized frying pan and heat up over medium heat until the oil is hot
Add the chicken pieces to the frying pan and fry them for about 10 minutes until they are lightly browned on all sides
Reduce the heat for the frying pan to low to keep the chicken warm
Remove the saucepan with the carrots from the heat
Drain the water from the saucepan with the potatoes and mash the potatoes with a potato masher
Add 60 millilitres whole milk, 2 tablespoons butter, 1 pinch of salt and 2 grams ground nutmeg to the mashed potatoes and stir until everything is well combined
Arrange the sautéed carrots, chicken and mashed potatoes together on plates