Celeriac GRTA

For 2 persons, this recipe contains :

400g Swiss chicken fillet guaranteed

1-2 carrots (500g)

1 apple celery

200g organic GRTA corn polenta (800g)

milk

In addition, you will need :

Salt and pepper

butter

A frying pan

Skewers

1 bunch of chives

Preparation:

1. Cook the polenta with milk, water and salt for 15 minutes. Once cooked, add a knob of butter (or more if you are greedy).

2. Melt a little butter in a pan to cook the chicken. Then let it cool down to dice it.

3. Peel and chop the celery. Cook it in salted water for another 15 minutes.

4. Wash and peel the carrots and cook them with the celery.

5. Prepare the brochettes by alternating the chicken and celery cubes.

6. Arrange all the ingredients on the plate and garnish the dish with a few sprigs of chives if you have some.

It's ready!

MagicTip: For a gourmet touch, you can brown the brochettes in sesame oil and add a few herb leaves.

Allergens: contains lactose, celery.

Translated with www.DeepL.com/Translator (free version)

Would you like another slice?

For 4 people, this recipe contains :

250g shortcrust pastry

2-3 carrots (500g)

1 apple celery

2 eggs (1 box of 6)

1 leek (500g)

1 feta cheese

15cl milk (1l)

butter (100g)

In addition, you will need :

Salt and pepper

A pie tin

A bowl

Preparation :

1. First, prepare the filling for the quiche with the leek, celery and carrots: Peel and cut the vegetables into small pieces and then blanch them in water (they need to remain crisp as they will still be baking in the oven).

2. Cut the feta cheese into several pieces.

3. Spread the pastry in the buttered pie tin and top with the vegetables and feta cheese.

4. Make the pie crust: beat the eggs, 5g salt and 15cl milk. Place in the quiche and bake for 45 minutes.

It's ready!

The MagicTip: if you have aromatic herbs, you can add them without further ado! And with a nice salad, this dish is a real treat.

Allergens: contains lactose, celery, gluten, egg