Turkey slices Kasseler style with pineapple herb and red puree

Ingredients for 2 servings:

• 400 g turkey roast Kasseler style from the upper leg, sliced
• 1 can sauerkraut (champagne cabbage), 350 g drained
• 1 can pineapple, grated, 278 g drained
• 350 g potatoes
• 100 g beetroot (jar)
• 1 tbsp butter
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Drain the champagne cabbage and chop finely with a knife. Place the pineapple shavings in a sieve and let them drain, reserving the juice. Mix the cabbage with the pineapple shavings and a little of the juice, heat until soft but do not boil, and season with salt and pepper. During the last 10 minutes before serving, heat the turkey slices in the cabbage. Peel the potatoes and cook in lightly salted water until tender. Puree the beetroot in its own juice. Mash the potatoes and mix with the beetroot puree. If the mashed potatoes are not yet creamy enough, add a little more beetroot juice. Finally, melt 1 tablespoon of butter in the puree, stir in, and season with salt and pepper. Place the pineapple cabbage on the plates, arrange the meat fan-shaped on top, and place the puree next to it. Serve with mustard, if desired.