Turkey medallions with sauerkraut salad

Name: Turkey medallions with sauerkraut salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 60–70 g Walnut kernels; 1-2 (approx. 200 g) Red prayers; 500 g fresh sauerkraut; 1/2 bunch Parsley; 3 TABLESPOONS Cider vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Oil (e.g. 3 tablespoons walnut oil + 1 tablespoon rape seed oil); 8 Putenmedaillons (ca. 70 g)

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

60–70 g Walnut kernels
1-2 (approx. 200 g) Red prayers
500 g fresh sauerkraut
1/2 bunch Parsley
3 TABLESPOONS Cider vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 TABLESPOONS Oil (e.g. 3 tablespoons walnut oil + 1 tablespoon rape seed oil)
8 Putenmedaillons (ca. 70 g)

Directions

1
Roast the walnuts in a pan without fat. Remove, let cool and chop coarsely. Clean and wash the beetroot. Cover and cook in boiling water for about 20 minutes. Quench, peel and allow to cool.
2
Drain the sauerkraut. Wash parsley, shake dry. Put something aside for garnishing, cut the rest into strips. Cut beetroot into small cubes.
3
Mix vinegar, salt, pepper and 1 pinch of sugar. Add the walnut oil. Stir in parsley. Mix the prepared salad ingredients and marinade and leave to stand for a while.
4
Wash the turkey medallions and pat them dry. Heat rapeseed oil in a pan. Fry the medallions for 3-4 minutes on each side. Season with salt and pepper. Season sauerkraut salad again and arrange with the medallions.
5
Garnish with the remaining parsley.