Vegetable Schnitzel Skewers

Name: Vegetable Schnitzel Skewers
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Kohlrabi (about 350 g); 250 g Carrots; 1 collar Spring onions; 500 g Pork escalope; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp coarsely ground black pepper; 200 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 1 collar Parsley; 1/4 l Milk; 1 bag of mashed potatoes; 8 Shashlik skewers

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Kohlrabi (about 350 g)
250 g Carrots
1 collar Spring onions
500 g Pork escalope
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp coarsely ground black pepper
200 g Whipped cream
1-2 TABLESPOONS sauce thickener
1 collar Parsley
1/4 l Milk
1 bag of mashed potatoes
8 Shashlik skewers

Directions

1
Peel kohlrabi and carrots, cut into pieces and cook in 1/4 litre of boiling water for about 10 minutes. Clean and wash spring onions and cut them into pieces. Dice meat. Drain the vegetables and collect the cooking liquid. Put kohlrabi, carrots, spring onions and meat alternately on skewers and fry in hot oil all around for 15-20 minutes. Season with salt and coarse pepper. Remove from the pan and keep warm.
2
Add vegetable water and cream, bring to the boil and stir in the sauce thickener. Wash parsley, dab dry, chop and add to the sauce. Season to taste with salt. Bring 1/2 litre water and 1 teaspoon of salt to the boil. Remove the pot from the heat, add milk and stir in the puree flakes. Stir again after 1 minute. Arrange 2 skewers each with some puree and sauce on a plate
3
Preparation time: approx. 1 hour. Per portion 2180 kJ/ 520 kcal, E: 35 g, F: 25 g, KH: 36 g