Schnitzel Vegetable Pan

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Kohlrabi and carrots, clean, wash and put some small kohlrabi leaves aside. Cut the carrots in half lengthwise and diagonally into pieces. Dice kohlrabi. Peel onion and also cut into cubes. Wash the meat, dab dry and cut into strips.

2. 2

   Heat the oil in a pan and fry the meat thoroughly. Add the onions. Season everything with salt and pepper and remove from the pan. Deglaze the meat with broth. Add kohlrabi, carrots and peas and simmer covered for 6-8 minutes. In the meantime carefully wash parsley and chervil, dab dry and chop except for something to garnish. Cut kohlrabi leaves, except for one, into fine strips. Add meat and cream to the vegetables, bring to the boil and add the sauce thickener while stirring. Bring to the boil again briefly and season to taste with salt and pepper.

3. 3

   Add kohlrabi, carrots and peas and simmer covered for 6-8 minutes. In the meantime carefully wash parsley and chervil, dab dry and chop except for something to garnish. Cut kohlrabi leaves, except for one, into fine strips. Add meat and cream to the vegetables, bring to the boil and add the sauce thickener while stirring. Bring to the boil again briefly and season to taste with salt and pepper. Serve sprinkled with herbs and kohlrabi leaves and garnished

Nutrition Facts

KCAL
390 kcal

CARBS
17 g

FATS
19 g

PROTEINS
38 g