FRIJE

Instructions

• 1.   Carrot puree
  Peel the carrots and cut them into thin slices. Put them in a saucepan, add a tablespoon of coarse salt, and cover with water. Cook over low heat for about 15 minutes or until the carrots are tender. Drain, add the cream, then blend until smooth. Adjust the seasoning and keep warm.
• 2.   Celery puree
  Peel the celery and cut it into small cubes. Melt the butter in a saucepan and add the celery cubes. Sauté for a few minutes, then cover with milk. If necessary, add a little water to fully cover the celery cubes. Cook for about 15 minutes or until the celery is tender, then blend with some of the cooking liquid. Adjust the seasoning and keep warm.
• 3.   Chicken ballotines
  Place a chicken escalope on a sheet of plastic wrap and lightly flatten it by pounding with a meat tenderizer or rolling pin. Season with salt and pepper.
  Cover with a slice of ham, add a piece of cheese, and roll up using the plastic wrap. Secure tightly, then tie a knot at each end and trim off any excess plastic wrap.
  Poach for 10 minutes in boiling water, then unwrap and slice to serve.

Nutritional information *

Reference

• cuisine-addict.com/ballottines-poulet-purees-carottes-celeri/