Shredded with tender vegetables (diabetics)

Name: Shredded with tender vegetables (diabetics)
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 160 g peeled potatoes; 7-10 Tbsp Salt; 100 g g peeled kohlrabi; 100 g peeled carrots; 175 g Turkey escalope; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 60 ml Vegetable broth (instant); 1 TABLESPOON ripened cream; 7-10 Tbsp chopped parsley

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

160 g peeled potatoes
7-10 Tbsp Salt
100 g g peeled kohlrabi
100 g peeled carrots
175 g Turkey escalope
1 TABLESPOON Oil
7-10 Tbsp Pepper
60 ml Vegetable broth (instant)
1 TABLESPOON ripened cream
7-10 Tbsp chopped parsley

Directions

1
Cut the potatoes in half lengthwise and cook in boiling salted water for about 20 minutes. Then drain
2
Cut kohlrabi and carrots into sticks. Cut meat into strips and fry in hot oil while turning for about 5 minutes. Season with salt and pepper, remove
3
Brown the vegetables in the frying fat, pour on the stock and steam for approx. 8 minutes. Add meat, heat up. Stir in sour cream, season with salt and pepper. Arrange everything, sprinkle with parsley
4
Preparation time