Turkey and corn skewers

Name: Turkey and corn skewers
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg floury potatoes (e.g. Adretta); 7-10 Tbsp Salt; 2 Corn cobs (canned; 125 g each); 200 g Carrots; 400 g Turkey Breast; 2 TABLESPOONS Oil; 1 collar Thyme; 1 TEASPOON Instant Chicken Bouillon; 200 ml low-fat milk; 7-10 Tbsp freshly grated nutmeg; 1 coated Tsp Cornstarch; 7-10 Tbsp white pepper; 4 Shashlik skewers

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 kg floury potatoes (e.g. Adretta)
7-10 Tbsp Salt
2 Corn cobs (canned; 125 g each)
200 g Carrots
400 g Turkey Breast
2 TABLESPOONS Oil
1 collar Thyme
1 TEASPOON Instant Chicken Bouillon
200 ml low-fat milk
7-10 Tbsp freshly grated nutmeg
1 coated Tsp Cornstarch
7-10 Tbsp white pepper
4 Shashlik skewers

Directions

1
Peel and wash the potatoes and cut them roughly into pieces. Cook in salted water for about 20 minutes. Cut the corncobs into slices. Clean, peel and wash carrots. Cut diagonally into slices.
2
Wash the meat, dab dry and cut into large cubes. Put approx. 2/3 of the vegetables and meat alternately on 4 skewers. Heat the oil in a large pan. Fry the skewers, remaining vegetables and meat for about 5 minutes while turning.
3
Wash the thyme, dab dry, put something aside for garnishing. Finely chop the rest, put it into the pan and fry it briefly. Deglaze with 250 ml water, bring to the boil, stir in stock. Cover and cook for about 5 minutes.
4
Heat the milk. Drain the potatoes, add the milk and mash into puree. Season to taste with salt and nutmeg. Stir starch with a little water until smooth. Stir into the boiling broth, simmer for about 1 minute.
5
Season to taste with salt and pepper. Serve everything garnished with thyme.