V-Chicken Breast
with tarragon cream sauce, two kinds of rice & yellow beets

Ingredients for 10 Persons

• 1000 g Vegan chicken slices
• 1000 ml Tarragon cream sauce, vegan
• 1500 g Long grain rice "plain"
• 300 g Red jasmine rice
• 20 ml Rapeseed oil
• 3 g Table salt
• 1000 g Yellow beets
• 15 g Tarragon

For the tarragon cream sauce:

• 60 ml Rapeseed oil
• 150 g Onions, chopped
• 60 ml Cooking wine, white
• 600 ml Water
• 420 ml frischli Organic Oat Creme Cuisine
• 120 g Vegetable bouillon powder
• 3 g Table salt
• 5 g Pepper, white
• 200 g Sauce thickener (without allergens or palm oil)
• 30 g Tarragon

For the long grain rice "plain"::

• 440 g Long grain rice 
• 7 g Table salt
• 20 ml Rapeseed oil

For the red jasmine rice:

• 120 g Jasmine rice, red
• 1800 ml Water

For the yellow beets:

• 980 g Yellow carrots
• 25 ml Rapeseed oil
• 8 g Table salt

Preparation

1. Pluck tarragon and keep the stems. Chop the leaves coarsely. Rinse the jasmine rice under cold running water.
2. For the sauce, heat rapeseed oil in a tilting kettle. Sauté the diced onions and the tarragon stems. Deglaze with white wine and reduce to 1⁄2. Fill-up with frischli Organic Oat Creme Cuisine and bring to a boil. Simmer for approx. 5 minutes, while seasoning with bouillon powder, salt and pepper. Blend the sauce and thicken. Strain through a fine sieve and refine with the tarragon leaves.
3. For the white rice, bring enough water to a boil in a tilting kettle. Cook the rice in boiling water until al dente and drain, then mix with rapeseed oil and salt.
4. For the red jasmine rice, preheat the CombiSteamer to 95 °C and 100 %. Fill GN bowls with water and rice and steam for 35 minutes, then loosen with a beef fork.
5. Steam the vegetables until al dente and shock-chill, then mix with salt and oil gently.
6. Serve all components and garnish with tarragon.