Boiled capon with vegetables and horseradish sauce

Ingredients

For 1 serving

• Capon150 g
• Carrots100 g
• Celery60 g
• Potatoes150 g
• Onion50 g
• Horseradish10 g
• Nonfat Greek yogurt40 g
• Saltto taste
• Black pepperto taste

Contains: lactose, celery,

In season: November – January

Method

1. Peel the onion, leaving it whole, peel the carrots and halve them, wash the celery and cut it into 2–3 pieces.
2. Put the capon in a pan with plenty of cold water, the salt, onion, carrots and celery and bring it slowly to the boil, skimming off the foam that rises.
3. Turn the heat right down and cook for 90 minutes with the stock barely trembling, so the meat stays tender and the stock clear, until the meat comes away easily from the bone.
4. Peel the potatoes, halve them and add them to the stock for the last 25 minutes, until a fork slides through easily.
5. Meanwhile peel the horseradish, grate it finely and stir it little by little into the Greek yoghurt with a pinch of salt and pepper, tasting as you go, as it's very pungent.
6. Lift out the meat and vegetables, slice the capon and serve it with the vegetables and the horseradish sauce; keep the stock for another meal.