Creamy Kohlrabi Spirals with Chicken Breast

For the creamy kohlrabi spirals with chicken breast, first add rosemary under the skin of the chicken breast. Brown the chicken breast in a hot pan on the skin side. Season with salt and pepper, turn over and place in the oven at 160 °C for 8-10 minutes. Remove the chicken breast from the oven and cut into oblong slices.

For the bechamel sauce, sauté shallots with butter in a saucepan, stir in flour and sauté briefly. Pour in milk and cook through, stirring constantly. Season to taste with salt, pepper and nutmeg.

Remove hulls from peas. Peel mini carrots. Blanch both briefly in salted water.

Cut kohlrabi using a spiral slicer and blanch briefly in salted water. Briefly reheat in béchamel sauce with half of the young peas.

Arrange kohlrabi spirals on a plate, sprinkle with peas, place mini carrots and chicken strips on top and finish with pea shoots. Serve creamy kohlrabi spirals with chicken breast.

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