Spring Vegetable Ragout with Chicken Fillet

In a high pot, bring water to a boil and add salt. Add asparagus pieces and cook for about 10 minutes. Remove and drain in a colander.

Cut kohlrabi into sticks and cook in the same pot for 5 minutes. Slice carrots and add to kohlrabi sticks after the 5 minutes. Cook together for another 5 minutes. Then remove both from the pot and drain in a colander.

Cook sugar snap peas in the same pot for about 1 minute, remove and drain.

Heat butter in another pot, add flour and fry briefly. Measure 125 ml of the vegetable stock and pour over the roux together with the white wine. Stir well. Bring the sauce to a boil and season with lemon juice, salt and pepper. Lastly, mix chervil and whipped cream into the sauce.

Mix asparagus, kohlrabi, carrots and sugar snap peas into the sauce and heat up.

Lightly salt chicken fillets and sprinkle with freshly grated pepper. Heat oil in a non-stick pan and sear fillets for about 4 to 5 minutes per side.

Serve the vegetable ragout together with the chicken fillets.

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