Vegetables au gratin with turkey steaks
easy
40 mins
40 mins
Ingredients
- 2 Kohlrabis
- 1 collar young carrots
- 250 g Sweet peas
- 1 (approx. 500 g) small head pointed cabbage
- 7-10 Tbsp Salt
- 1/2 TEASPOON Sugar
- 30 g Butter or margarine
- 30 g Flour
- 150 ml Milk
- 100 ml Orange juice
- 250 ml Vegetable broth (instant)
- 1-2 TEASPOONS Curry Powder
- 100 g Gouda cheese
- 4 Turkey steaks (approx. 100 g each)
- 2 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Sesame
- 7-10 Tbsp seeds
- 7-10 Tbsp Chervil
Directions
- 1
Peel kohlrabis and carrots, leave some carrot green and wash. Cut the kohlrabis into sticks. Clean and wash the mangetouts and cabbage. Cut the cabbage into quarters and remove the stalk. Steam vegetables in boiling salted water with sugar for about 10 minutes.
- 2
Melt fat in a pot. Sweat flour in it. Add milk, orange juice and stock while stirring, bring to the boil. Season with curry, salt and pepper. Grate cheese, stir in and melt in. Wash the steaks, dab dry. Heat oil. Fry the meat for about 3 minutes on each side. Season with salt and pepper. Drain the vegetables and arrange with the steaks on an ovenproof dish.
- 3
Wash the steaks, dab dry. Heat oil. Fry the meat for about 3 minutes on each side. Season with salt and pepper. Drain the vegetables and arrange with the steaks on an ovenproof dish. Pour half of the sauce over them and sprinkle with sesame seeds. Bake under the hot grill for about 3 minutes
- 4
Sprinkle with chervil. Rest of sauce extra rich
Nutrition Facts
510 kcal
30 g
25 g
44 g
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