Turkey strips with kohlrabi

Name: Turkey strips with kohlrabi
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp Salt; 1 kg Kohlrabi; 400 ml Vegetable broth (instant); 7-10 Tbsp grated nutmeg; 600 g Turkey escalope; 3 medium-sized tomatoes; 2 TABLESPOONS Oil; 1/2 (75 g) Cup of sour cream; 1-2 TABLESPOONS medium hot mustard; 7-10 Tbsp white pepper; 1/2 bunch Chives

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp Salt
1 kg Kohlrabi
400 ml Vegetable broth (instant)
7-10 Tbsp grated nutmeg
600 g Turkey escalope
3 medium-sized tomatoes
2 TABLESPOONS Oil
1/2 (75 g) Cup of sour cream
1-2 TABLESPOONS medium hot mustard
7-10 Tbsp white pepper
1/2 bunch Chives

Directions

1
Peel and wash the potatoes and cook in salted water for about 20 minutes. Peel, wash and cut the kohlrabi into narrow slices. Cook in the boiling broth with some nutmeg for about 8 minutes. Then drain and collect the broth. Meanwhile wash the meat, dab dry and cut into strips.
2
Clean and wash the tomatoes and cut them into small cubes. Heat oil in a pan. Brown the meat all around. Add the tomatoes and fry briefly. Deglaze with 200 ml broth. Stir in sour cream and mustard. Season to taste with salt and pepper. Wash the chives and cut into small rolls, except for a little bit for garnishing. Drain the potatoes.
3
Stir in sour cream and mustard. Season to taste with salt and pepper. Wash the chives and cut into small rolls, except for a little bit for garnishing. Drain the potatoes. Arrange the shredded and potatoes on plates. Sprinkle with chives and garnish