Asparagus pot with turkey

Ingredients for 4 servings:

• 500 g turkey breast
• 400 g white asparagus
• 350 g asparagus, green
• 1 bunch of carrots (finger carrots)
• 1 small kohlrabi
• 1 onion(s)
• 700 ml vegetable stock
• 3 tbsp oil
• 2 tbsp parsley, chopped
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

light and low in calories

Rinse the meat with cold water, pat dry, and cut into bite-sized pieces. Peel the onion and dice or weigh it very finely. Peel the asparagus, leaving the white asparagus whole and only the bottom third of the green, and cut into 3 cm pieces. Wash, trim, and peel the carrots and kohlrabi, not cutting off all of the green parts, leaving two to three centimeters. Halve the carrots lengthwise, quarter the kohlrabi, and slice them. Depending on the size of the carrot halves, slice them crosswise again; they shouldn’t be much larger than the asparagus pieces. Now heat the oil in a pan and brown the meat vigorously on all sides. Add the onions and fry briefly until translucent and golden yellow. Season the meat and onions with salt and pepper, then remove from the pan and keep warm. Deglaze the pan with the stock and bring to a boil. Reduce the heat. Add the white asparagus, bring the broth back to a boil, and after about 5 minutes, add the green asparagus, carrots, and kohlrabi to the pot. Continue cooking for about a quarter of an hour, until the vegetables are tender. Then add the meat and onions, heat through again, and season to taste. Finally, sprinkle with chopped parsley and serve. Serve with white bread, flatbread, ciabatta, baguette, or other light bread.