John Myers
Ingredients for 2 servings:
- 4 turkey schnitzels (approx. 100 g each)
- 2 kohlrabi with greens
- 4 carrots
- 500 ml chicken broth
- 125 g crème fraîche with herbs
- 1 tbsp lemon juice
- 1 pinch of cayenne pepper
- 1 tbsp butter
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 3 sprigs rosemary
- Salt and pepper, black, from the mill
- 1 tbsp parsley, finely chopped
- 1 pinch(s) of sugar
Instructions
Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes
Peel and dice the carrots and kohlrabi. Wash and finely chop the kohlrabi greens. I like to use the greens, as they contain more vitamins than the entire bulb. Blanch the diced carrots and one kohlrabi bulb in boiling chicken stock for 2 minutes, drain, and reserve the stock. Rinse the diced vegetables in ice-cold water and drain. Cook the diced second kohlrabi bulb and the finely chopped greens in the chicken stock for about 5 minutes, then drain. Puree the vegetables with a hand blender, adding the crème fraîche. Season to taste with 1-2 tablespoons of stock, lemon juice, a pinch of sugar, and cayenne pepper. The purée should be melted but not too runny. Melt 1 tablespoon of butter in a pan, add 1 tablespoon of stock, and toss the drained diced vegetables in it. Season with pepper and salt and stir in the parsley. Keep the puree and vegetables warm. Heat olive oil in a pan, seasoning with garlic cloves and rosemary sprigs. Season the turkey breast cutlets with salt and pepper and sear briefly on both sides. Then let them rest for a few minutes in the hot pan with the plate turned off. The meat should be cooked through, but still soft and tender. Place the cutlets on plates, place the kohlrabi puree next to it, and scatter the diced vegetables on top. Without any other filling side dishes, this is a food combining dish suitable for weight loss. Boiled potatoes or rice also go well as an additional side dish. The vegetable ingredients are then enough for 4 people if the meat portion is increased accordingly.
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