18 January 2013

Savoy Cabbage and Carrot creamy Stir Fry

Perfect if, like me, you find an excess of carrots and savoy cabbage in your fridge one night. Surprisingly delicious. Mild yet bursting with flavour. I do recommend!

  • 2 chicken breasts
  • 1 savoy cabbage
  • 5 - 6 large carrots
  • 50g butter
  • 100 - 150ml of extra thick double cream
  • 1 tsp of ground nutmeg
  • 1/2 tsp chilli flakes
  • 1/2 tsp of cinnamon
  • 1/2 tsp of allspice
  • pinch of salt and pepper

  1. Pull off any tough outer leaves from the cabbage and discard, remove the hard inner core. Rinse the leaves, then slice into long thin strips. Grate the carrot on a cheese grater/in a food processor.
  2. Bring a pan of water to the boil and add the cabbage and carrots. Boil for 6 mins until just tender, then drain. Return to the hot pan and add the butter and cream. Season with pepper and salt, and add the other spices. Cook until the cream, spices and vegetable juiced turn into a nice, creamy sauce.
  3. Dice and fry the chicken breast. Add to the stir fry.
  4. Enjoy!

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