John Myers
Turkey Skewers with Cabbage and Parsley Potatoes
The perfect turkey skewers with cabbage and parsley potatoes recipe with a picture and simple step-by-step instructions.
- 500 g Turkey breast fillet
- 0,5 Lemon
- Pepper from the grinder
- 2 Pc. Kohlrabi fresh
- 1 kg Potatoes
- Salt
- 250 ml Cremefine for cooking
- 250 ml Chicken broth
- 2 tbsp Flour
- 2 tbsp Butter
- 0,5 bunch Parsely
- 2 tbsp Plant cream
- Rinse the turkey breast with cold water and pat dry, cut into strips, marinate 1 teaspoon lemon juice and freshly ground pepper. Peel the potatoes, cut into pieces, cook in a large saucepan with salted water for about 20 minutes. Cut the leaves from the kohlrabi, wash, pat dry and cut into large pieces. Peel and wash the kohlrabi, then quarter and cut into slices. Heat the butter in a saucepan, sauté the kohlrabi slices in it, let the kohlrabi leaves sauté briefly, sprinkle with the flour, pour on the broth and cremefine, and cook for about 15 minutes . Season the creamed kohrabi with the remaining lemon juice, salt and pepper. Remove the meat from the marinade, drain and lightly salt. Put the meat on wooden skewers. Heat the vegetable cream in a pan and fry the turkey skewers on all sides. Drain and drain the potatoes. Arrange the cream kohlrabi, turkey skewers and potatoes on a plate, garnish with the parsley and serve.
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