Balsamic Brussels sprouts with turkey strips

Name: Balsamic Brussels sprouts with turkey strips
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 400 g Brussels sprouts; 7-10 Tbsp salt, pepper, nutmeg; 500 g Potatoes; 1 small onion; 250 g Turkey escalope; 1 TABLESPOON Oil; 1/2 TEASPOON demerara sugar; 2 TABLESPOONS Balsamic vinegar; 100 ml Milk

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

400 g Brussels sprouts
7-10 Tbsp salt, pepper, nutmeg
500 g Potatoes
1 small onion
250 g Turkey escalope
1 TABLESPOON Oil
1/2 TEASPOON demerara sugar
2 TABLESPOONS Balsamic vinegar
100 ml Milk

Directions

1
Clean and wash the Brussels sprouts, cover and cook in a little salted water for about 15 minutes. Peel, wash and roughly dice the potatoes, cover and cook in boiling salted water for about 20 minutes.
2
In the meantime peel and finely dice the onion. Rinse meat, dab dry and cut into strips. Heat the oil in a pan. Fry the meat in it at high heat for 3-4 minutes. Season with salt and pepper. Take out.
3
Drain the Brussels sprouts. Fry the onion and Brussels sprouts for approx. 3 minutes in the frying oil while turning. Sprinkle with sugar and continue frying for 2-3 minutes. Add vinegar, 1⁄8 l water and meat and simmer for 5 minutes open. Season everything with salt and pepper.
4
Drain the potatoes. Add milk and mash everything. Season to taste with salt and nutmeg. Serve everything.