John Myers
Contents
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Ingredients
- 2 Turkey schnitzel
- Semolina, salt, pepper
For the stomp
- 4 Large potatoes
- 2 Carrots
- Milk
- Nutmeg, salt
- 1 tbsp Double cream
For the vegetables
- 500 g Fresh asparagus
- 100 g Snow peas
- 20 g Butter
- Nutmeg, salt, pepper
- 1 tbsp Double cream
Instructions
- Peel the potatoes and carrots, cut them into cubes, add a little water and salt and cook for about 15 minutes.
- In the meantime, clean the asparagus, peel the lower ends and cut off the woody parts. Cut into pieces and cook in 100 ml water with the butter and a little salt for about 5 minutes. Add the snow peas, stir in the double cream, let it steep for a moment and season with pepper and nutmeg to taste.
- Knock the turkey schnitzel a little flat, season with salt and pepper on both sides, sprinkle with a little semolina, press it down and fry in clarified butter for 3-5 minutes on both sides (depending on the thickness).
- Pour off the potatoes and carrots mixture, mash it with the masher, add the double cream and a little milk until a creamy mixture is formed. Season with nutmeg. Arrange the mash in a serving ring, drape the vegetables and meat on top.
Nutrition
Serving: 100gCalories: 63kcalCarbohydrates: 2.8gProtein: 2gFat: 4.9g
