Chicken and Carrots with Parsnips
Rinse the chicken breast. Peel the carrot and cut into sticks. Drain the apricots in a colander and cut into wedges.
Bring the chicken broth to a boil in a pot. Add the meat, the apricots and the carrots and cook for about 5 minutes until bubbly. Cover and leave to rest next to the stove for another 15 minutes.
Meanwhile, peel and chop the parsnips and potatoes. Cover with salted water and bring to a boil. Cover and cook for 10-15 minutes until soft, then drain and press through a potato ricer.
Heat the butter and the cream. Stir in the parsnip-potato purée and season with salt and nutmeg.
Remove the meat from the broth, drain on absorbent paper and dice.
Drain the carrots and apricots and mix with the meat cubes.
Arrange on plates and serve the parsnip cream separately in a small glass.