Summary

Ingredients

• 500 g turkey breast
• 400 g asparaus, white
• 350 g asparaus, reen
• 1 bunch carrots
• 1 small kohlrabi
• 1 onion (s)
• 700 ml vegetable stock
• 3 tablespoon oil
• 2 tablespoon parsley, chopped
• salt and pepper

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Instructions

1. Rinse the meat with cold water, pat dry and cut into bite-sized pieces. Peel the onion and dice it finely or weigh it. Peel the asparagus, the white whole, only the lower third of the green, and cut into 3 cm pieces. Wash, clean and peel the carrots and kohlrabi, do not cut off the green from the carrots completely, leave two to three centimeters to stand. Halve the carrots lengthways, quarter the kohlrabi and cut into slices. Depending on the size of the carrot halves, cut them crosswise again, they should not be much larger than the asparagus pieces.
2. Now heat the oil in a saucepan and fry the meat vigorously on all sides. Add the onions and fry them briefly until they are translucent to golden yellow. Salt and pepper the meat and onions, then lift them out of the pot and keep warm. Deglaze the roasting set with the broth and let simmer. Reduce the heat. Add the white asparagus, bring the broth to the boil again, after about 5 minutes add the green asparagus, carrots and kohlrabi to the pot and continue to cook for just under a quarter of an hour until the vegetables are firm to the bite. Then add the meat and onions again, heat everything again vigorously and season to taste. Finally sprinkle with chopped parsley and serve.
3. Serve with white bread, flatbread, ciabatta or baguette or other light bread.