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Categories:
baby spinach squash Hokkaido jerusalem artichoke lemon juiced chicken breasts oil vegetable stock eggs milk
Viewed: 33 - Published at: 4 years agoIngredients
- 2 1/2 cups baby spinach leaves
- 71 3/8 cups squash Hokkaido, peeled, seeded and cubed
- 7 ounces jerusalem artichoke peeled and sliced
- 1/2 lemon juiced
- 2 chicken breasts diced
- 2 tablespoons oil
- 6 1/3 cups vegetable stock
- 2 eggs
- 6 tablespoons milk
Method
- In a large bowl, combine the lemon juice and 1-2 cups cold water. Add the Jerusalem artichokes to prevent them from turning brown.
- Heat 1 tbsp oil in a large saucepan over medium-high heat. Add the chicken and cook for 3 mins, stirring often. Drain the artichokes and add to the chicken. Stir in the squash and broth and season with salt and pepper. Bring to a boil, then reduce heat, cover and simmer for 15-20 mins until the vegetables are tender.
- Beat the eggs with the milk and season with salt and pepper. Heat the remaining 1 tbsp oil in a large nonstick skillet over medium heat, add the spinach and stir-fry for 2-3 mins until wilted. Pour in the egg mixture and cook for 3-4 mins until set, stirring gently. Remove from the pan, cut into strips and add to the stew. Serve hot.
