John Myers
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Turkey Mini Steaks with Kohlrabi Sticks and Carrot Blossoms
The perfect turkey mini steaks with kohlrabi sticks and carrot blossoms recipe with a picture and simple step-by-step instructions.
Turkey mini steaks:
- 4 Turkey mini steaks 250 g
- Coarse sea salt from the mill
- Colorful pepper from the mill
- Curry powder
- Chilli flakes
- 2 tbsp Oil
Carrot blossoms:
- 2 Carrots 300 g / cleaned and scraped 200 g
- 1 tsp Salt
- 1 tsp Instant vegetable broth
- 1 tbsp Butter
- 1 tsp Sugar
Kohlrabi pencils:
- 2 Kohlrabi 700 g / cleaned and cut 450 g
- 1 tsp Salt
- 1 tsp Instant vegetable broth
- 1 tbsp Butter
- 1 Cup Plucked parsley
- 2 tbsp Cooking cream
- 2 Strong pinches of coarse sea salt from the mill
- 1 Strong pinch of colored pepper from the mill
- 1 tsp Mild curry powder
- 0,5 tsp Ground cumin
To serve:
- 2 Stalks of parsley
Turkey mini steaks:
- Wash turkey mini steaks, pat dry with kitchen paper and season well on both sides with salt, pepper, curry powder and chilli flakes, fry in a pan with hot oil (2 tbsp) on both sides for about 4 minutes and keep warm until serving .
Carrot blossoms:
- Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 5 mm thick) with the knife, in salted water (1 teaspoon) with vegetable stock (1 teaspoon) for approx. 10 minutes Simmer, drain and caramelize in a hot saucepan with butter (1 teaspoon) and sugar (1 teaspoon).
Kohlrabi pencils:
- Generously peel the kohlrabi, quarter it, cut into sticks (approx. 5 * 5 mm / here with a Genius kitchen helper), simmer in salted water (1 teaspoon) with vegetable stock (1 teaspoon) for approx. 10 minutes, drain, in the hot Swirl the saucepan in butter (1 tbsp), add the cooking cream (2 tbsp) and plucked parsley and season with salt, pepper, curry powder and ground cumin.
To serve:
- Serve turkey mini steaks with carrot blossoms and kohlrabi sticks, garnished with parsley.
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