Turkey skewers on Brussels sprouts vegetables

Name: Turkey skewers on Brussels sprouts vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Federation Parsley; 1 TABLESPOON chopped almonds; 3-4 Tbsp Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 300 g Brussels sprouts; 600 g mainly waxy potatoes; 3 TABLESPOONS Oil; 750 g Turkey escalope; 7-10 Tbsp Sweet peppers; 8 wooden skewers

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Federation Parsley
1 TABLESPOON chopped almonds
3-4 Tbsp Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp black pepper
300 g Brussels sprouts
600 g mainly waxy potatoes
3 TABLESPOONS Oil
750 g Turkey escalope
7-10 Tbsp Sweet peppers
8 wooden skewers

Directions

1
For the pesto, wash parsley, shake dry and chop coarsely. Puree with almonds and stock, season with salt and pepper. Cut out the stalk from the Brussels sprouts, remove the leaves. Wash the leaves, drain well. Peel, wash and chop the potatoes. Heat 2 tablespoons of oil in a coated pan and fry the potatoes for about 10 minutes, turning them frequently until golden brown.
2
Wash the meat, dab dry and cut into strips, place on 8 skewers in a wavy pattern. Season with salt and pepper. Heat 1 tablespoon of oil in a large pan and fry the skewers for about 6 minutes, turning them over. Season with paprika at the end
3
Add Brussels sprouts leaves to the potatoes, fry for 1-2 minutes, season with salt and pepper. Serve skewers with pesto and Brussels sprouts vegetables