Chicken & Carrot Casserole Bites using a Thermomix
(4.8)
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Get ready to embark on a culinary adventure with these delightful Carrot Chicken Bites, where the sweetness of carrots meets the savory goodness of chicken in a bite-sized explosion of flavor! This dish is not just a treat for your taste buds but also a nod to the ingenious creativity of home cooks who could whip up something spectacular from simple ingredients. Fun fact: carrots were originally purple or white before the Dutch cultivated the orange variety we know today, which is just one more reason to celebrate these vibrant veggies in your kitchen! Whether you're serving them as appetizers at a gathering or just indulging in a cozy night in, these bites are sure to make you the star chef of your own kitchen.
Ingredients
- 300 g Chicken breast
- 200 g Carrot
- 50 g Butter
- 30 g Flour t55
- 2 g Salt
- 1 g Pepper
- 200 g Milk
- 100 g Whipping cream
- 15 g Fresh parsley
- 30 g Grated emmental
Steps
Chicken and Carrots
- Cut the Chicken Breasts into small, irregular pieces.
- Peel and dice the Carrots.
- Add 300 g of chicken breast, 200 g of carrot in the food processor bowl.
- Mix manual: 10:00min / 100°C / Speed 1.
- Transfer the content of the food processor bowl in a bowl.
- Setaside the preparation content at the bowl.
Cream Sauce
- Wash the food processor bowl.
- Add 50 g of butter in the food processor bowl.
- Mix manual: 2:00min / 100°C / Speed 1.
- Add 30 g of flour t55, 2 g of salt, 1 g of pepper in the food processor bowl.
- Mix manual: 1:00min / 0°C / Speed 3.
- Add 200 g of milk gradually, 100 g of whipping cream gradually in the food processor bowl.
- Mix manual: 5:00min / 90°C / Speed 4.
- Transfer the content of the bowl in the food processor bowl.
- Mix the content of the food processor bowl by using the spatula in the preparation content.
- Chop, and add 15 g of fresh parsley in the food processor bowl.
- Mix the content of the food processor bowl by using the spatula in the preparation content.
Final Assembly
- Preheat the oven at 180°C.
- Spoon the chicken and carrot mixture into small ramekins.
- Sprinkle 30 g of grated emmental on the ramekin.
- Cook in the oven at 180°C during 15min.
- Serve Hot.
