Kohlrabi ragout with schnitzel strips

Name: Kohlrabi ragout with schnitzel strips
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 200 g Potatoes, salt; 1 small kohlrabi; 2 tablespoons (50 g) frozen peas; 100 g Pork escalope; 1/2 tsp (3 g) Oil; 7-10 Tbsp pepper, nutmeg, 1 tsp. flour; 1 teaspoon (10 g) ripened cream; 7-10 Tbsp Chervil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

200 g Potatoes, salt
1 small kohlrabi
2 tablespoons (50 g) frozen peas
100 g Pork escalope
1/2 tsp (3 g) Oil
7-10 Tbsp pepper, nutmeg, 1 tsp. flour
1 teaspoon (10 g) ripened cream
7-10 Tbsp Chervil

Directions

1
Peel, wash and halve the potatoes. Cover and cook in salted water for about 20 minutes. Peel, wash and chop the kohlrabi. Cover and cook in 1/8 l boiling salted water for about 15 minutes. Add peas and cook for about 5 minutes
2
Wash the meat, pat dry and cut into fine strips. Fry in a coated pan in hot oil and season
3
Drain the vegetables and collect the cooking water. Dust meat with flour and sweat it. Stir in vegetable water, bring to the boil and simmer for about 5 minutes. Stir in sour cream. Mix the sauce with salt, pepper
4
Add vegetables to the sauce. Drain the potatoes. Arrange everything. Sprinkle chervil leaves over it