Tender turkey steaks with spring vegetables

Ingredients for 4 servings:

• 500 g potatoes, small
• 1 bunch carrot(s), small, approx. 500 g each
• 2 kohlrabi, not too big
• 8 turkey steaks, each approx. 60 g
• Oil for frying
• Salt and pepper, coarse
• 150 g sour cream
• 2 tsp vegetable stock powder
• salt and pepper
• 1 tbsp lemon juice
• 4 sprigs curly parsley
• 4 sprig chervil

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Wash the potatoes and boil in salted water for about 20 minutes. In the meantime, trim and wash the vegetables, reserving some of the carrot tops. Quarter the kohlrabi and slice them, as well as the carrots, then simmer both in 3/8 liter of salted water, covered, for about 10 minutes. Then remove the kohlrabi and carrots, reserving the stock. Wash the turkey and pat dry. Fry the meat in hot oil for 2-3 minutes on each side, season with salt and pepper, and keep warm. Loosen the meat juices with 250 ml of vegetable stock and the sour cream. Bring the liquid to a boil, stir in the stock powder, and reduce slightly. Season the sauce with salt, pepper, and lemon juice. Wash, chop, and stir in the parsley and chervil. Drain the potatoes, rinse in cold water, and peel off the skins. Serve the meat with the potatoes, carrots, and kohlrabi and sprinkle with some coarse pepper.