Turkey medallions with vanilla kohlrabi

Name: Turkey medallions with vanilla kohlrabi
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 Kohlrabi (about 1 kg); 1 Vanilla pod; 2-3 TABLESPOONS Butter; 7-10 Tbsp salt and pepper; 1 slightly heaped tablespoon sugar; 600 g Turkey inner fillets; 2 TABLESPOONS clarified butter

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 Kohlrabi (about 1 kg)
1 Vanilla pod
2-3 TABLESPOONS Butter
7-10 Tbsp salt and pepper
1 slightly heaped tablespoon sugar
600 g Turkey inner fillets
2 TABLESPOONS clarified butter

Directions

1
Peel and wash the kohlrabi and put the tender heart leaves aside. Cut the kohlrabi into thin slices. Cut the vanilla pod lengthwise and scrape out the pulp.
2
Heat butter in a pot. Sauté the kohlrabi in it. Season with salt and pepper. Sprinkle with sugar and caramelize while turning. Add vanilla pulp and vanilla pod. Deglaze with 150 ml water, bring to the boil, cover and steam for about 10 minutes.
3
Wash the fillets, dab dry. Cut into 8 medallions. Fry in hot clarified butter for about 3 minutes on each side. Season with salt and pepper.
4
Cut half the kohlrabi leaves into fine strips. Add to the kohlrabi about 1 minute before the end of the cooking time. Remove vanilla pod. Arrange kohlrabi and turkey medallions. Garnish with remaining kohlrabi leaves.
5
And mashed potatoes.
6
Drink tip: cool white wine, e.g. Riesling.