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Ingredients - Baked Chicken Drumstick Served with Carrot Puree and Blanch Broccoli:
- Need 1 for Chicken Drumstick
- Prepare 1 of Peeled Carrot
- Prepare 1/2 for Broccoli
- Take Salt
- Take 50 ml of Cream
- Provide - Unsalted Butter
- Prepare for Olive Oil
- You need 2 Tablespoons Sugar
- Make ready Water
Baked Chicken Drumstick Served with Carrot Puree and Blanch Broccoli process:
- Season the Chicken with Salt and Olive Oil. Pre heat oven 180 degrees. Bake Chicken approximately 30 - 40 minutes.
- Cut Carrots into cubes. Boil Carrots around 10 minutes or till soft. Blend Carrots then cook them with Cream and season them with Salt. Once cook, off the heat and add 1/2 tablespoon Butter. Mix well till binds.
- Heat up Water and Sugar together to boiling point. Put the Broccoli in. Blanch around 60-90 seconds. Strain them and place in a mixing bowl. Season them with Salt and add in Butter. Lastly plate them up and ready to eat.
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