Turkey minute steaks on carrot and kohlrabi julienne

Ingredients for 2 servings:

• 300 g turkey breast fillet(s) (inner fillet)
• 1 kohlrabi
• 2 large carrots
• n. B. Rapeseed oil with butter flavor
• 1 dashes lemon juice
• 1 pinch(s) of sugar
• salt and pepper
• Nutmeg, freshly grated
• 1 bunch of chives

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

The inner fillet sits directly under the breast meat, is very tender, and has an oval shape. Cut the meat crosswise into steaks about 2 cm thick. It should be at room temperature before frying so that it is hot in the middle during the short frying time. However, the vegetables must be prepared beforehand, as they require more time. Peel and quarter the kohlrabi, peel the carrots with a vegetable peeler and cut them into 4-5 cm long pieces. Grate the vegetables using a julienne grater. Heat 2 tablespoons of rapeseed oil in a high-sided pan and fry the julienne strips over medium heat. Turn the vegetables occasionally and season with a little lemon juice, a pinch of sugar, pepper, salt, and nutmeg. Cut the chives into not-too-short rolls and fold them into the vegetables. Heat 1 tablespoon of rapeseed oil in a second pan. Season the turkey steaks with pepper and salt and fry on both sides for about 3-4 minutes at a moderate heat. The meat should be just cooked through, but still juicy. Overcooking will result in dry and tough meat. This is a quick and easy dish that’s great for weight loss.