Colorful schnitzel – vegetable pan

Ingredients for 4 servings:

• 1 kohlrabi (approx. 400 g)
• 1 bunch of carrots (approx. 250 g)
• 4 pork schnitzels (approx. 600 g)
• 3 tbsp oil
• Salt
• pepper
• 375 ml vegetable broth
• ½ bunch parsley
• 1 pot of chervil
• 125 g cream
• ½ pkt. peas, frozen
• 1 onion(s)
• 1 egg yolk
• 2 tbsp sauce thickener, light

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Clean and wash the kohlrabi and carrots, and set aside a few small kohlrabi leaves. Halve the carrots lengthwise and cut diagonally into pieces. Dice the kohlrabi and onion. Wash the meat, pat dry, and cut into strips. Heat oil in a pan and brown the meat vigorously. Add the onion and sauté. Season with salt and pepper. Remove the meat. Deglaze the pan with the stock and add the kohlrabi, carrots, and peas. Cover and simmer for about 6-8 minutes. Wash and chop the parsley and chervil (except for a few for garnish). Cut kohlrabi leaves, except for one, into strips. Add the meat to the vegetables and heat through. Add the cream, bring to a boil, and season again with salt and pepper. Thicken with the egg yolk or the sauce thickener. Sprinkle or garnish with the herbs and kohlrabi leaves. This goes well with pasta or potatoes.