Pigeon breast on kale with kohlrabi puree
Main course
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Cook Time
1 h 15 min
Servings
1
Difficulty
Medium
Prep Time
45 Min
Description
This dish is something special! The tender pigeon breast, roasted pink, harmonizes wonderfully with the slightly sweet kohlrabi puree and the crispy kale chips. I like to make it when I want to cook something fancy without standing in the kitchen for hours. Preparation with the Thermomix® is straightforward and the result is impressive. A dash of cream in the puree makes it particularly creamy. Perfect for an autumn evening!
Ingredients (11 ingredients)
-
1 x Pigeon
-
1 x Kohlrabi, large
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2 x Potatoes, floury
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400 Gramm Kale, fresh, roughly plucked
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0.5 x Organic orange
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1 Schuss Cream
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1 Becher Game jus
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1 x Salt
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1 x Pepper
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1 x Sugar
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1 Bündel Parsley
Preparation (7 steps)
Prepare kohlrabi and potatoes
Peel the kohlrabi and potatoes and cut into cubes.
Cook kohlrabi and potatoes
Place the kohlrabi cubes and potato cubes in the mixing bowl, cover with water and cook for 25 min./100°C/speed 1.
Prepare kohlrabi puree
Drain the water. Add chopped parsley, a dash of cream and a piece of butter and puree for 30 sec./speed 8. Season with salt and pepper.
Prepare kale
Pluck the kale from the stalk, drizzle with oil in a bowl, season with salt and a little sugar. Place on a baking sheet lined with baking paper.
Bake kale chips
Bake the kale in a preheated oven at 200 degrees Celsius for about 7 to 8 minutes. The kale should be slightly colored and crispy.
Fry pigeon breast
Remove the pigeon breast from the bag and briefly fry all around in a pan in a little butter. Season with salt and pepper.
Heat game jus
Put the game jus in the mixing bowl and heat for 3 min./80°C/speed 2.
Finished cooking? Great! 🎉
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