Recipe: Organic Chicken Strips in a Creamy Vegetable Sauce

Peel and cut the carrots into pieces. Peel the onion and pierce it with the cloves.

Peel, wash, and cut the turnips, sweet potatoes, and parsnips into large cubes.

Place the organic strips in a pot and cover with cold water. Bring to a boil, add the vegetables, the herb bouquet, the peppercorns, and let simmer covered for half an hour.

In the meantime, rinse and chop the mushrooms. Sauté them in a pan with 15 grams of butter, season, and set aside.

Remove the meat and strain the broth.

Melt the remaining butter in the pot, sprinkle with flour, and gradually pour in the broth while whisking. Let it warm on low heat, reserving about one ladleful.

Put the meat, mushrooms, and other vegetables back into the pot.

With the ladle of broth, mix the cream and the egg yolks, then season and add the resulting mixture back to the rest of the preparation.

To finish, let it warm for an additional 5 minutes and adjust the seasoning if needed.