Vegetable Chicken Casserole From Pressure Cooker

Cut the meat into bite-sized pieces. Wash the beets and cook in their skins in the steamer basket of the pressure cooker for 15 minutes. Then steam and let cool.

Clean celery and pull off thick strings. Cut the stalks into 0.5 cm thick slices. Peel the cooled beet and cut into 1 cm cubes.

Wash apples, cut into quarters and remove the core. Cut the quarters into sticks.

Heat the clarified butter and fry the celery and beet briefly.

Sprinkle the millet flour over the vegetables, add apple sticks, thyme and meat, pour in clear soup.

Bring to a boil, season with salt, pepper and a pinch of nutmeg.

Chop parsley and stir in sour cream and parsley before serving.

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