Bremen Chick Ragout

Clean or peel the carrots, celery and leek and dice them. Remove the skin from the onion, gut the chicks. Sauté the chicks together with the greens in a saucepan with butter, add about 50 ml of tap water, bring to a boil, season lightly with salt and sauté for about 150 mmin (with the lid closed).

Separate the salsify from the peel and put it in bowl with tap water, vinegar and flour on the spot until further processing. In a saucepan with salted water, sauté the salsify in about 150 mmin. until tender, drain and cut off. Sauté the peas ditto in salted water. Cut the mushrooms into slices.

Take out the cooked chicks, strain the meat broth through a sieve, put it again on the stove and boil it by half the quantity. Thicken the sauce with flour butter and season with the juice of one lemon. Add peas, mushrooms, shrimps and salsify. Remove the skin from the chicks, cut them into small pieces and add them to the sauce. Mix the egg yolks with the white wine and add to the chick ragout. Finally, add the shrimps, let them heat up and season with salt and pepper.

Serve long grain rice with the chick ragout.

Our tip: Did you know that asparagus has hardly any calories and is therefore a very light vegetable?

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