Brussels sprouts-spätzle pan with turkey

Name: Brussels sprouts-spätzle pan with turkey
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 200 g Brussels sprouts; 7-10 Tbsp salt - pepper; 40 g Spaetzle - 1 small onion; 1 tsp (5 g) Oil; 125 g Turkey escalope; 75 ml low-fat milk; 1 knife tip Chicken broth; 2-3 TEASPOONS sauce thickener; 2-3 stem(s) Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

200 g Brussels sprouts
7-10 Tbsp salt - pepper
40 g Spaetzle - 1 small onion
1 tsp (5 g) Oil
125 g Turkey escalope
75 ml low-fat milk
1 knife tip Chicken broth
2-3 TEASPOONS sauce thickener
2-3 stem(s) Parsley

Directions

1
Clean and wash the Brussels sprouts and cut the stalk crosswise. Cover and cook in boiling salted water for about 15 minutes. Cook the spaetzle in boiling salted water for about 12 minutes (see package instructions).
2
In the meantime peel the onion and cut it into rings. Fry in hot oil until golden brown. Take out. Drain cabbage and spaetzle.
3
Wash the meat, dab dry and dice coarsely. Fry in hot frying fat until golden brown. Season with salt and pepper. Stir in milk, 5 tablespoons of water and stock. Bring everything to the boil. Bind with sauce thickener.
4
Mix in spaetzle and Brussels sprouts. Season to taste with salt and pepper.
5
Wash and roughly chop the parsley. Sprinkle over the pan with the onion rings. Arrange everything.