Schnitzel skewers with herb sauce

Name: Schnitzel skewers with herb sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Kohlrabi (about 350 g); 2-3 (approx. 250 g) Carrots; 7-10 Tbsp salt, white pepper; 1 collar Spring onions; 1 TABLESPOON Oil; 1/2 l Milk; 1 pack of Flake purée; 1 TEASPOON Vegetable broth; 3 TABLESPOONS sauce thickener; 1 collar Parsley; 8 Shashlik skewers

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Kohlrabi (about 350 g)
2-3 (approx. 250 g) Carrots
7-10 Tbsp salt, white pepper
1 collar Spring onions
1 TABLESPOON Oil
1/2 l Milk
1 pack of Flake purée
1 TEASPOON Vegetable broth
3 TABLESPOONS sauce thickener
1 collar Parsley
8 Shashlik skewers

Directions

1
Peel, wash and chop the kohlrabi and carrots. Cook in 3/8 l salted water for 8 minutes
2
Dice meat. Clean, wash and chop the spring onions. Drain the steamed vegetables and collect the stock. Put all vegetables and meat on skewers. Fry in hot oil while turning for about 10 minutes
3
Bring 1/2 l water and salt to the boil. Add 1/4 l milk. Stir in the purée. Stir again after 1 minute
4
Add 1/4 l vegetable stock and 1/4 l milk. Stir in stock and bring to the boil. Bind with sauce thickener and season to taste. Wash, chop and add parsley. Arrange everything
5
Drink: Wine spritzer