Turkey Vegetable Pan

Name: Turkey Vegetable Pan
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 1 large kohlrabi; 250 g large carrots; 1 medium onion; 4 (500 g) Turkey escalope; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 TEASPOON Vegetable broth; 150 g frozen peas; 2 tablespoons (approx. 75 g) Fresh cream; 2 TABLESPOONS sauce thickener; 1/2 potty Chervil; 1/2-1 collar Parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

1 large kohlrabi
250 g large carrots
1 medium onion
4 (500 g) Turkey escalope
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 TEASPOON Vegetable broth
150 g frozen peas
2 tablespoons (approx. 75 g) Fresh cream
2 TABLESPOONS sauce thickener
1/2 potty Chervil
1/2-1 collar Parsley

Directions

1
Peel, wash and cut the kohlrabi and carrots into pieces. Peel and chop the onion. Wash the schnitzel, dab dry and cut into strips
2
Heat the oil in a pan. Brown the meat all around. Add onion and fry until transparent. Season everything with salt and pepper. Take out
3
Briefly sauté the vegetables in the frying fat. Deglaze with 3/8-1/2 l water. Add broth and peas, bring to the boil. Cover and cook for 5-10 minutes. Stir in crème fraiche, bring to the boil briefly. Bind with sauce thickener and season to taste
4
Mix the meat with the vegetables. Wash the herbs, chop finely and sprinkle over everything. Serve with grainy rice or spaetzle
5
Drink: Wine spritzer