John Myers
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Turkey Mini Steaks with Kohlrabi Schnitzel and Carrot-celery-mashed Potatoes
The perfect turkey mini steaks with kohlrabi schnitzel and carrot-celery-mashed potatoes recipe with a picture and simple step-by-step instructions.
Turkey mini steaks:
- 400 g Fresh turkey mini steaks / 6 pieces (here: from Aldi Nord)
- 2 tbsp Oil
- Coarse sea salt from the mill
- Colorful pepper from the mill
Kohlrabischnitzel:
- 2 Kohlrabi approx. 900 g / cleaned approx. 600 g
- 1 tsp Salt
- 50 g Flour
- 2 Eggs
- 150 g Breadcrumbs
- 1 Cup Oil
- Coarse sea salt from the mill
- Colorful pepper from the mill
Carrot, celery and potato mash:
- 2 Carrots approx. 100 g
- 1 piece Celery approx. 100 g
- 1 Onion approx. 50 g
- 500 g Potatoes
- 1 tsp Salt
- 1 tbsp Butter
- 2 tbsp Creme fraiche Cheese
- 2 Strong pinches of coarse sea salt from the mill
- 1 Strong pinch of colored pepper from the mill
- 1 Strong pinch of nutmeg
For serving / garnishing:
- 3 Lemon wedges
- 3 Strawberries
Turkey mini steaks:
- Fry turkey mini steaks in a pan with oil (2 tbsp) on both sides until golden-brown, salt and pepper vigorously on both sides and keep warm in the oven at 50 ° C.
Kohlrabischnitzel:
- Peel the kohlrabi, cut into slices (approx. 8–9 pieces), blanch for approx. 2 minutes in boiling salted water (1 teaspoon), remove, let cool a little, breadcrumbs (flour, whisked egg and breadcrumbs) and Fry in a pan with oil (1 cup) on both sides until golden-brown. Salt and pepper vigorously on both sides. Keep warm in the oven at 50 ° C until serving.
Carrot, celery and potato mash:
- Peel and dice the carrots, celery, onions and potatoes, cook in salted water (1 teaspoon) for about 25 minutes, drain and return to the hot saucepan. Add butter (1 tbsp), salt (2 big pinches), pepper (1 big pinch), nutmeg (1 big pinch) and crème fraîche (2 tbsp) and work through vigorously with the potato masher.
Serve:
- Serve turkey mini steaks with kohlrabi schnitzel and carrot, celery and potato mash, garnished with a lemon wedge and strawberry.
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