Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, baked chicken drumstick served with carrot puree and blanch broccoli. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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Baked Chicken Drumstick Served with Carrot Puree and Blanch Broccoli is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Baked Chicken Drumstick Served with Carrot Puree and Blanch Broccoli is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook baked chicken drumstick served with carrot puree and blanch broccoli using 9 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Baked Chicken Drumstick Served with Carrot Puree and Blanch Broccoli:
- Make ready 1 Chicken Drumstick
- Prepare 1 Peeled Carrot
- Make ready 1/2 Broccoli
- Get Salt
- Prepare 50 ml Cream
- Get Unsalted Butter
- Take Olive Oil
- Take 2 Tablespoons Sugar
- Make ready Water
We like to add a little fresh chopped rosemary as well, but you can substitute fresh thyme or oregano. Heat oil in an ovenproof skillet over medium-high heat and add chicken, seam side down. Brown well on all sides, turning gently with tongs. Transfer to ice water and then drain.
Instructions to make Baked Chicken Drumstick Served with Carrot Puree and Blanch Broccoli:
- Season the Chicken with Salt and Olive Oil. Pre heat oven 180 degrees. Bake Chicken approximately 30 - 40 minutes.
- Cut Carrots into cubes. Boil Carrots around 10 minutes or till soft. Blend Carrots then cook them with Cream and season them with Salt. Once cook, off the heat and add 1/2 tablespoon Butter. Mix well till binds.
- Heat up Water and Sugar together to boiling point. Put the Broccoli in. Blanch around 60-90 seconds. Strain them and place in a mixing bowl. Season them with Salt and add in Butter. Lastly plate them up and ready to eat.
In a saucepan, heat cream just to boiling. Turn off heat and whisk in cheese. In a blender or food processor, in batches if necessary, purée with broccoli. Heat oil in an ovenproof skillet over medium-high heat and add chicken. Thoroughly wash the potatoes & carrots with a scrubber and cut them in smaller pieces.
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