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🍽️ Turkey cutlets plain with salsify puree

736 kcal · 30 min · 4 servings

Ingredients

• 200 g floury potatoes
• 300 g salsify
• salt
• 1 carrot
• 0.25 celeriac
• 0.5 kohlrabi
• 1 tbsp vegetable oil
• 700 ml poultry stock
• 8 turkey cutlets (kitchen-ready, 80 g each)
• 0.5 bunch chives
• 150 ml lukewarm milk
• 40 g butter
• pepper (from the mill)
• nutmeg

Instructions

1. 1. Peel the potatoes and the salsify.
2. 2. Rinse the vegetables under running water.
3. 3. Cut the potatoes and salsify into small pieces.
4. 4. Fill a pot with water and bring it to a boil.
5. 5. Add some salt and a splash of lemon juice to the boiling water.
6. 6. Cook the potatoes and salsify for 20 minutes.
7. 7. In the meantime, peel the carrot, celery, and kohlrabi.
8. 8. Cut the peeled vegetables into very small cubes.
9. 9. Heat some oil in a pot.
10. 10. Sauté the diced vegetables briefly in the hot oil.
11. 11. Deglaze the vegetables with the stock.
12. 12. Reduce the heat slightly.
13. 13. Rinse the turkey cutlets.
14. 14. Pat the cutlets dry with a kitchen towel.
15. 15. Place the cutlets in the pot with the vegetable stock.
16. 16. Poach the cutlets over medium heat for 10 to 15 minutes.
17. 17. Wash the chives.
18. 18. Shake the chives dry.
19. 19. Cut the chives into fine rings.
20. 20. Drain the cooked potatoes and salsify.
21. 21. Let the vegetables steam dry for a moment.
22. 22. Fish out a few pieces of salsify from the pot and set them aside.
23. 23. Press the rest of the vegetables through a potato ricer.
24. 24. Stir the warm milk and melted butter into the puree.
25. 25. Stir the puree until smooth.
26. 26. Season the puree with salt, pepper, and nutmeg.
27. 27. Remove the turkey cutlets from the sauce.
28. 28. Keep the cutlets warm.
29. 29. Puree the sauce with a hand blender.
30. 30. Season the sauce with salt and pepper.
31. 31. Fold the reserved salsify pieces into the puree.
32. 32. Warm the plates.
33. 33. Place the puree on the warmed plates.
34. 34. Place the turkey cutlets next to the puree.
35. 35. Drizzle the dish with the sauce.
36. 36. Sprinkle the food with the chive rings.
37. 37. Serve the dish immediately.

Nutrition per serving

• kcal: 736
• Protein: 110 g · Fett/Fat: 25 g · Carbs: 16 g